Best 7 Kalamata Olive And Sun Dried Tomato Bagel Smear Recipes

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**Savor the Mediterranean Delight: Kalamata Olive and Sun-Dried Tomato Bagel Smear**

Indulge in a culinary journey to the Mediterranean with our tantalizing Kalamata Olive and Sun-Dried Tomato Bagel Smear. This delectable spread combines the rich, briny flavor of Kalamata olives with the tangy sweetness of sun-dried tomatoes, creating a symphony of flavors that will elevate your bagel-eating experience. Spread it on a freshly toasted bagel, pair it with crackers for a party appetizer, or use it as a flavorful marinade for chicken or fish. Our curated collection of recipes offers a variety of ways to enjoy this versatile spread, from a simple bagel smear to a creamy dip and a zesty pasta sauce. Embrace the vibrant flavors of the Mediterranean with our Kalamata Olive and Sun-Dried Tomato Bagel Smear, and transform your meals into culinary adventures.

Check out the recipes below so you can choose the best recipe for yourself!

KALAMATA OLIVES AND SUN-DRIED TOMATOES ON CREAM CHEESE



Kalamata Olives and Sun-Dried Tomatoes on Cream Cheese image

Cream cheese complements salty olives and robust sun-dried tomatoes in a savory spread. Make it in 10 minutes!

Provided by Betty Crocker Kitchens

Categories     Snack

Time 10m

Yield 10

Number Of Ingredients 10

20 pitted kalamata olives, finely chopped (1/3 cup)
2 tablespoons finely chopped, drained sun-dried tomatoes in oil
1 tablespoon oil from sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
1 teaspoon cider vinegar
1/8 teaspoon crushed red pepper flakes
1 medium clove garlic, finely chopped
1 package (8 oz) cream cheese, softened
Additional fresh basil leaves, if desired
40 assorted crackers

Steps:

  • In small bowl, stir together all ingredients except cream cheese, additional basil leaves and crackers.
  • To serve, place softened cream cheese on serving platter. Using small metal spatula, spread cream cheese into 8-inch round. Spoon olive mixture over cheese. Serve with crackers.

Nutrition Facts : Calories 160, Carbohydrate 9 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 0 g, TransFat 0 g

KALAMATA OLIVE AND SUN-DRIED TOMATO BAGEL SMEAR



Kalamata Olive and Sun-Dried Tomato Bagel Smear image

This is another bagel smear that is popular in our house. If you use fat free cream cheese and sour cream, you can reduce the calories considerably without altering the taste noticeably.

Provided by Normaone

Categories     Spreads

Time 10m

Yield 1 1/2 cups,about

Number Of Ingredients 5

12 medium sun-dried tomatoes (not packed in oil)
1 (8 ounce) package cream cheese, room temperature
2 tablespoons sour cream
1/2 cup chopped kalamata olive
1/4 cup chopped red onion

Steps:

  • Put the sun dried tomatoes in a small bowl and cover with boiling water.
  • Let stand until soft, about 10 minutes.
  • Drain, pat dry and finely chop the tomatoes.
  • In a medium bowl, combine the cream cheese and sour cream.
  • Add the chopped olives, chopped onion and chopped tomatoes.
  • Season to taste.
  • Refrigerate until 1 hour before you are ready to use it.
  • Let stand 1 hour at room temperature before using.

MARINATED KALAMATA OLIVES



Marinated Kalamata Olives image

Make and share this Marinated Kalamata Olives recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Low Protein

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 lb greek kalamata olive
1 cup extra virgin olive oil
1/4 cup roasted garlic
1/4 cup chopped fresh garlic
1 tablespoon crushed red pepper flakes
2 tablespoons chopped fresh herbs (chives, basil, cilantro)
salt and pepper

Steps:

  • Combine all ingredients and marinate for three days before serving.

Nutrition Facts : Calories 1139.7, Fat 120.4, SaturatedFat 16.6, Sodium 998.7, Carbohydrate 19.1, Fiber 4.7, Sugar 0.8, Protein 3.2

KALAMATA OLIVE AND GARLIC BUTTER



Kalamata Olive and Garlic Butter image

A compound butter is butter that has been flavored by blending softened butter together with various ingredients. These can be savory or sweet.

Provided by Annacia

Categories     Very Low Carbs

Time 12m

Yield 8-10

Number Of Ingredients 4

1/2 cup butter
1 small garlic clove, minced
1 teaspoon finely chopped fresh parsley
1/4 cup pitted chopped kalamata olive

Steps:

  • In a medium-size bowl, whip 1/2 cup unsalted butter (room temperature) until fluffy.
  • Combine the softened butter and other ingredients together until they are completely blended.
  • For the flavor to better penetrate the butter, allow it to stand at cool room temperature for a few hours before refrigerating.
  • Compound butters may be stored in freezer, tightly wrapped. Use a sharp knife dipped in hot water for cutting the frozen butter.

Nutrition Facts : Calories 107.2, Fat 12, SaturatedFat 7.3, Cholesterol 30.5, Sodium 132.3, Carbohydrate 0.4, Fiber 0.1, Protein 0.2

SUN-DRIED TOMATO AND KALAMATA OLIVE TAPENADE



Sun-Dried Tomato and Kalamata Olive Tapenade image

Recipe From Oxmoor House. Note: Ready-to-Use Sun-Dried Tomatoes: Be sure to buy ready-to-use sun-dried tomatoes packed without oil for this savory spread. Because they've undergone a special process that adds back moisture, there's no need to reconstitute them, and they don't have the high fat of dried tomatoes packed in oil. Like all sun-dried tomatoes, this convenient product is high in vitamin A and is a good source of potassium.

Provided by gailanng

Categories     Vegetable

Time 5m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup pitted kalamata olive
2 tablespoons capers
2 tablespoons water
1 tablespoon extra virgin olive oil
1/2 teaspoon fresh ground black pepper
2 oil-packed anchovy fillets, drained
1 (3 ounce) package ready-to-use julienne-cut sun-dried tomatoes, packed without oil (such as Mariani)
1 garlic clove
1/4 cup fresh flat-leaf parsley

Steps:

  • Place first 8 ingredients in a food processor; process until smooth, stopping once to scrape down sides. Add parsley, and pulse 8 to 10 times or until minced.
  • Serve immediately, or cover and chill until ready to serve.

Nutrition Facts : Calories 56.4, Fat 3, SaturatedFat 0.4, Cholesterol 0.8, Sodium 387.9, Carbohydrate 6.9, Fiber 1.8, Sugar 4.1, Protein 2

GLUTEN-FREE KALAMATA OLIVE AND ROSEMARY BREAD



Gluten-Free Kalamata Olive and Rosemary Bread image

This is a delicious gluten-free olive oil loaf with a more rustic style and a soft, pliable texture. The rosemary and olives lend a wonderful flavor. It doesn't need to be toasted in order to be soft and delicious (unlike most GF breads). Try a slice with butter on it, or as an accompaniment to Southern European and Mediterranean dishes, or try it with any soup or stew. As for me, I ate the entire loaf (not at once, of course) with hummus on top because I loved how the flavors went together. It would also make a killer grilled cheese sandwich with sharp cheddar.

Provided by Whats Cooking

Categories     Yeast Breads

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 20

1/2 cup amaranth flour
1/4 cup garbanzo flour
1/4 cup rice flour, plus
2 tablespoons rice flour
5 tablespoons teff flour
1/4 cup tapioca starch
1/4 cup arrowroot
2 tablespoons flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
1 1/2 tablespoons fresh rosemary, finely minced
1/2 cup pitted kalamata olive, chopped roughly
2 teaspoons active dry yeast
1 teaspoon salt
2 whole eggs
2 eggs, whites separated from yolks
3/4 cup water, room temperature
5 tablespoons extra virgin olive oil
1 1/2 tablespoons honey
2 teaspoons apple cider vinegar
coarse sea salt, crystals for crust

Steps:

  • Preheat the oven to 200°F.
  • Sift the flours, yeast and all other dry ingredients (except coarse sea salt) into a medium bowl. Stir in flax meal and rosemary, and combine.
  • Combine wet ingredients, including the two whole eggs and the two separated egg whites in a large bowl, using a hand-mixer on low or medium speed. [The two separated egg yolks should be set aside in a small bowl for later use as a glaze]. When fully combined, add kalamata olives. Slowly add dry ingredient mixture and mix with a wooden spoon until fully blended, with no lumps. Scrape the sides regularly.
  • Grease a 9x5" bread pan, and pour the dough into the pan. Use a spatula or knife to evenly shape the top of the loaf. Cut two diagonal slashes in the top of the loaf. Beat the two separated egg yolks that have been set aside and brush the top of the loaf very lightly with them. Optional: Sprinkle coarse sea salt crystals very sparsely to embellish the loaf.
  • Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.
  • Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.
  • This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

Nutrition Facts : Calories 140.5, Fat 8.8, SaturatedFat 1.5, Cholesterol 70.5, Sodium 268.2, Carbohydrate 12.3, Fiber 1.3, Sugar 2.3, Protein 3.5

SUN-DRIED TOMATO AND KALAMATA OLIVE CHICKEN



Sun-Dried Tomato and Kalamata Olive Chicken image

Make and share this Sun-Dried Tomato and Kalamata Olive Chicken recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Chicken Breast

Time 31m

Yield 4 serving(s)

Number Of Ingredients 10

10 sun-dried tomatoes, halves, chopped
1/4 cup boiling water
4 boneless skinless chicken breasts, about 4 oz. each
1 teaspoon dried oregano, crumbled
12 kalamata olives, finely chopped
1/4 cup fresh parsley, finely snipped
1/2 teaspoon red pepper, crushed
1 ounce fat free feta cheese or 1 ounce low-fat feta, crumbled
1/8 teaspoon salt
2 teaspoons olive oil

Steps:

  • Combine tomatoes and water. Let stand for 10 minutes. Drain. Return tomatoes to bowl.
  • Trim fat from chicken and flatten to ¼ in thickness. Sprinkle 1/2 teaspoon oregano over chicken.
  • Stir olives, parsley, remaining oregano and red pepper into tomatoes. Fold in feta.
  • Heat a nonstick skillet over medium-high heat. Cook chicken for 3 minutes on each side (until no longer pink in center). Remove from heat.
  • Sprinkle salt over chicken. Top each serving with 1/4 cup tomato mixture and drizzle with 1/2 teaspoon oil.

Nutrition Facts : Calories 184.6, Fat 6.9, SaturatedFat 1.2, Cholesterol 75.5, Sodium 414, Carbohydrate 4, Fiber 1.3, Sugar 1.9, Protein 26

Tips:

  • Make sure to use high-quality ingredients for the best flavor. Fresh olives, sun-dried tomatoes, and herbs will make a big difference.
  • If you don't have time to make the oil-cured olives yourself, you can purchase them at most specialty food stores.
  • You can use any type of bagel or bread you like for this recipe. However, a sturdy bagel or bread will hold up best to the spread.
  • Feel free to adjust the ingredients to your taste. If you like a spicier spread, add more red pepper flakes. If you prefer a sweeter spread, add more honey.
  • This spread can be made ahead of time and stored in the refrigerator for up to a week. Just bring it to room temperature before serving.

Conclusion:

This Kalamata Olive and Sun-Dried Tomato Bagel Smear is a delicious and versatile spread that can be used on bagels, bread, crackers, and vegetables. It's also a great way to use up leftover olives and sun-dried tomatoes. With its salty, tangy, and slightly sweet flavor, this spread is sure to please everyone. So next time you're looking for a quick and easy snack or appetizer, give this recipe a try!

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