Kalamata Olive Spread and Parmesan Crostini recipe

Kalamata Olive Spread and Parmesan Crostini

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Found only on the Peloponnese peninsula in Greece, Kalamata olives are known for their distinct flavor and deep purple color. That alone makes them a great choice for a colorful and outstanding appetizer, or just a simple snack any time of day. Here, we’ve added a little bit of orange juice, some extra virgin olive oil, and finely diced shallot to make a Kalamata olive spread that tastes so good. Topped with a thin slice of parmesan cheese, it has the perfect combination of flavors – both fruity and salty. Whether it’s served on crostini, crackers, or pita bread, it’s quick and easy to put together.

It works well as an appetizer for an impromptu get-together with friends, but it can also be made a day in advance if you’re planning a party and want to get some things done early.

Olives for Kalamata Olive Spread

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Kalamata Olive Spread and Parmesan Crostini

  • Servings: Makes 1 cup olive spread
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  • 1 cup pitted Kalamata olives
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon orange juice
  • 1 teaspoon finely diced shallot


Combine all of the ingredients in a small food processor and mix until coarsely chopped. Spread on the crostini and top with a piece of parmesan cheese. I use a potato peeler to shave very thin slices from a wedge of parmesan.

To Make the Crostini

  • 1 baguette cut into 1/2-inch slices
  • Olive oil to brush on baguette (optional)


Position the oven rack in the middle of your oven and preheat to 400 degrees. Arrange baguette slices on a baking sheet and lightly brush one side with olive oil, if desired. Bake until lightly toasted, about 8 to 10 minutes. Let cool.

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