Greek Olive Onion Spread Recipes

GREEK FETA AND OLIVE SPREAD

Feta cheese, sun-dried tomatoes and black olives come together as one in this full-flavored Greek dip. Serve it on toasted triangles of pita bread.

Provided by KILLERGREEN

Categories Appetizers and Snacks Vegetable Olives

Time 10m

Yield 12

Number Of Ingredients 7

Greek Feta And Olive Spread image

Steps:

In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.

Nutrition Facts : Calories 70.2 calories, Carbohydrate 3.3 g, Cholesterol 12.5 mg, Fat 5.4 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2.4 g, Sodium 260.2 mg, Sugar 2.3 g

Ingredients

1 (6 ounce) package feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon lemon juice
½ teaspoon minced garlic
2 ounces sun-dried tomatoes, softened
½ teaspoon dried oregano
1 tablespoon chopped black olives, drained

GREEK OLIVE TAPENADE

Welcome to an olive lover's dream. Mix olives with freshly minced garlic, parsley and a few drizzles of olive oil to have the ultimate in Mediterranean bliss. -Lisa Sojka, Rockport, Maine

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 16 servings (about 2 cups)

Number Of Ingredients 5

Greek Olive Tapenade image

Steps:

In a food processor, pulse olives with garlic until finely chopped. Add oil and parsley; pulse until combined. Serve with toasted baguette slices.

Nutrition Facts : Calories 71 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

Ingredients

2 cups pitted Greek olives, drained
3 garlic cloves, minced
3 tablespoons olive oil
1-1/2 teaspoons minced fresh parsley
Toasted baguette slices

GREEK OLIVE & ONION SPREAD

Lemon juice, crumbled feta and chopped olives give this creamy onion spread a distinctively Greek-style appeal.

Provided by My Food and Family

Categories Home

Time 2h15m

Yield 22 servings, 2 Tbsp. each

Number Of Ingredients 8

Greek Olive & Onion Spread image

Steps:

Process first 4 ingredients in food processor until blended.
Add cheese; process until smooth. Transfer to medium bowl; stir in remaining ingredients.
Refrigerate 2 hours.

Nutrition Facts : Calories 90, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

Ingredients

1/2 cup olive oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. lemon juice
2 cloves garlic, minced
1 pkg. (8 oz.) ATHENOS Traditional Feta Cheese, crumbled
2 green onions, chopped
3 Tbsp. finely chopped Kalamata olives
2 Tbsp. chopped fresh parsley

GREEK OLIVE AND ONION BREAD

This is a lovely bread to add to a Mediterranean meze table. Use black or green olives and try it toasted, drizzled with a little olive oil and rubbed with roasted garlic.

Provided by healthyfoodie

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 3h5m

Yield 8

Number Of Ingredients 11

Greek Olive and Onion Bread image

Steps:

Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat an oven to 450 degrees F (230 degrees C).
Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.

Nutrition Facts : Calories 579.8 calories, Carbohydrate 94.7 g, Fat 14.4 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 1.9 g, Sodium 993.5 mg, Sugar 2.2 g

Ingredients

2 (.25 ounce) packages rapid rise yeast
½ cup warm water
2 tablespoons extra-virgin olive oil
2 large red onions, diced
7 cups bread flour
1 ½ teaspoons salt
½ teaspoon white sugar
¼ cup chopped fresh dill
¼ teaspoon garlic powder
2 cups pitted kalamata olives, chopped
1 ¾ cups warm water

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Greek Olive Onion Spread Recipes

GREEK FETA AND OLIVE SPREAD

Feta cheese, sun-dried tomatoes and black olives come together as one in this full-flavored Greek dip. Serve it on toasted triangles of pita bread.

GREEK OLIVE TAPENADE

Welcome to an olive lover's dream. Mix olives with freshly minced garlic, parsley and a few drizzles of olive oil to have the ultimate in Mediterranean bliss. -Lisa Sojka, Rockport, Maine

GREEK OLIVE & ONION SPREAD

Lemon juice, crumbled feta and chopped olives give this creamy onion spread a distinctively Greek-style appeal.

GREEK OLIVE AND ONION BREAD

This is a lovely bread to add to a Mediterranean meze table. Use black or green olives and try it toasted, drizzled with a little olive oil and rubbed with roasted garlic.

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