7 delicious dishes with Kalamata Olive Paste

With Kalamata Olive Paste, you will never run out of ideas for appetizing dishes. This spread is flavorful and healthy at the same time since it is made from famous Greek olives – Kalamata olives.

You can use this paste with so many dishes, and below is the top 7 in Hanoli’s list.

Fig Kalamata olive paste stuffed brie (15 minutes)

Ingredients

• Olympias Kalamata olive paste
• 1 round brie cheese
• 1 x recipe fig olive tapenade see below
• Crackers for serving

Instructions

1. Preheat your oven to 400 degrees F.
2. Slice the round of brie in half crosswise and place the rounds on a parchment-lined baking sheet.
3. Put 2 tablespoons of Kalamata olive paste (more or less to taste) on the bottom half brie round and top it with the other half round of brie.
4. Place another 2 tablespoons of Kalamata olive paste on top and bake the brie for 8-12 mins depending on how melted you want your brie to be. Serve with crackers.

Recipe Notes

I like my baked brie super melty. It remains liquid and warm for a while after serving but as you can see it also loses that perfect round shape.  If you wish to keep that perfect round shape, bake the brie for 3-4 mins less and serve it right away so it’s still warm.

Kalamata Olive Paste Linguini with Prosciutto

Ingredients: 

• Hanoli – Olympias Kalamata olive paste
• 450g linguini
• Hanoli – Olympias extra virgin olive oil
• 150g sliced prosciutto, torn into pieces
• Fresh Parmesan cheese, for garnish
• Fresh parsley, for garnish

Instructions: 

1. Cook pasta according to package instructions. Drain well, reserving some of the pasta water; set aside.
2. Toss pasta with Kalamata olive paste and a bit of extra virgin olive oil and reserved pasta water, breaking up the noodles and creating a thin, light sauce.
3. Serve topped with prosciutto, Parmesan, and fresh parsley.

Grilled Eggplant and Halloumi Sandwich

Ingredients: 

• 2 tbsp Hanoli – Olympias extra virgin olive oil
• 1 inch large eggplant cut into about 12 1/2 slices, or 2 small
• 4 slices thick of crusty artisanal bread
• 8 oz halloumi cheese cut into 8 slices
• 1 leaves bunch fresh basil
• 2 tbsp pine nuts optional
• 1 recipe Kalamata olive paste

Instructions:

1. Preheat the grill or heat a grill pan on medium.
2. Brush the eggplant slices with olive oil and grill, covered, on medium heat until tender and cooked through, about 3-4 minutes per side. Transfer the eggplant to a serving platter. Then brush the bread with olive oil and lay it on the grill. Grill on both sides until you have nice grill marks on the bread, 1-2 minutes per side. Lastly, grill the halloumi until it’s browned and a bit soft in the middle, 30-45 seconds per side.
3. Lay a slice of bread on a cutting board. Spread with Kalamata olive paste. Layer on basil, eggplant, and halloumi. Add some more tapenade mayo on top if you wish. Sprinkle with pine nuts. Cut the sandwich in half and transfer to a plate. Repeat for the remaining sandwiches.

Notes:

• Some brands of halloumi are softer and more difficult to grill than others. You can test if the cheese is easily grillable by putting one slice on to see how it does.
• However, a grill pan is a great way to get the halloumi really brown and soft for the sandwiches. If you are looking for a nice, brown crust on the cheese, skip the grill entirely and use the pan instead.
• For the grill pan the times are about the same as for the grill, though you may need to cook the ingredients in batches depending on the size of your pan.

Sweet Potato Toast with Kalamata Olive Paste

Ingredients: 

• 1 medium sweet potato cut lengthwise into 5-6 (¼”) slices
• Salt and pepper to taste
• 1 tablespoon black truffle extra virgin olive oil optional
• Hanoli – Olympias Kalamata olive paste

Instructions: 

1. Toast sweet potato slices in toaster oven or toaster for 10-15 minutes or until cooked through (I made 5 slices at once using my toaster oven). Set aside.
2. Transfer toasted sweet potato slices to a serving dish. Spoon Kalamata olive paste on top of sweet potato slices. Drizzle with truffle oil and more salt and pepper (if desired) before serving.

Cheesy Kalamata Olive Paste Stuffed French Bread

 

Ingredients: 

• 1 large loaf French Bread
• 1 heaping cup Hanoli – Olympias Kalamata olive paste
• 1/2 cup sliced black olives
• 1/2 cup chopped green onions
• 2 ounces cream cheese (room temperature)
• 2 ounces herbed goat cheese
• 2 tablespoons butter (melted)
• 3 tablespoons mayo
• 1 cup shredded mozzarella cheese

Instructions: 

1. Preheat oven to 325 degrees F and line a large baking sheet with parchment paper. Set aside.
2. In a medium mixing bowl mix together Kalamata olive paste, sliced black olives and chopped green onions. Set aside.
3. In a separate, smaller bowl, beat together the cream cheese, goat cheese, butter and mayo. Fold the cheese mixture with the tapenade olive mixture and add the shredded mozzarella.
4. Using a large bread knife, carefully slice off the very “top” of the French bread loaf (slice it in half lengthwise). To make more room for the olive cheese mix, I scooped out a little of the inside soft bread – not too much, we still want some bread with the dip 
5. Spread mixture thickly onto the sliced French Bread and sprinkle with a thin layer of mozzarella cheese, if desired.
6. Bake at 325 degrees for 25-30 minutes, or until cheese is melted and golden.
7. Remove from the oven, slice and serve. Best served immediately, or leftover and heated for up to 2-3 days.

Baked Cod with Kalamata Olive Paste and Warm Tomato Salad

Ingredients: 

• 4 8- ounce portions of cod fish
• 1 cup plum tomatoes cut in half
• 2 tablespoons Hanoli – Olympias extra virgin olive oil and more for smearing the fish
• 1 large shallot finely chopped
• 1 medium garlic clove diced
• 1/2 teaspoon dry oregano
• 1 teaspoon white wine vinegar
• 1/2 cup Hanoli – Olympias Kalamata olive paste
• 1 tablespoon chopped chives or parsley
• Salt
• Pepper

Instructions:

1. Pre-heat the oven to 425°F.
2. Then prep the ingredients for the warm salad. Chop the shallots, dice the garlic, and cut the tomatoes in half.
3. Smear the cod portions with extra virgin olive oil.
4. Add fresh ground pepper and salt lightly.
5. Place on a parchment-covered cookie sheet and bake for approximately 15 minutes or until the fish is cooked through. Do not over-cook or the fish will become dry.
6. While the fish is baking, heat a non-stick skillet to medium.
7. Add olive oil, shallots and garlic. Stir and cook until the aroma is noticeable.
8. Add the tomatoes and oregano. Stir and cook for 30-40 seconds.
9. Add the vinegar, sprinkle lightly with salt. Stir to distribute, then remove from the flame.
10. When the fish is baked, remove from the oven and immediately spoon a heaping teaspoon of Kalamata olive paste over each portion, spreading it evenly.
11. Top with a quarter of the warm tomato salad.
12. Top with chopped chives or parsley.
13. Serve warm.

Sun-dried tomato olive paste bagels

Ingredients:

• 5 bagels halved and toasted
• 3 ounces sun-dried tomatoes
• Hanoli – Olympias extra virgin olive oil

Instructions:

1. Rehydrate the sun-dried tomatoes by soaking in boiling water until they soften, about 10 minutes.
2. Slather the tapenade on toasted bagels and serve.

Source: Brit+Co

—–

Buy Hanoli Extra Virgin Olive Oil and our other products at:

Website: https://hanoli.com.vn/

Shopee: https://shopee.vn/dauoliuhylap

Lazada: https://www.lazada.vn/shop/hanoli-oliu-hy-lap/

GrabMart: Hanoli – Olympias