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  1. Greek Olive paste (a.k.a Πάστα ελιάς, in Grek) spread on top of toasted bread is a simple appetizer that is full of flavor. Follow my easy recipe and you will have it on your table in 5 minutes!

  2. 27 mar 2019 · Ingredients. white bread like Italian or French (though regular white bread will work), crusts removed and set aside, bread torn into 1 inch-ish sized chunks. 6 large cloves fresh garlic, sliced. 1/3 to 1/2 cup extra virgin olive oil. 4 Tbsp. red wine vinegar. water. salt to taste. Directions.

  3. 2 wrz 2023 · The best traditional Greek recipes for dips and spreads. From a classic tzatziki, to 2 types of taramosalata, you will find everything here!

  4. 27 sty 2022 · Greek Garlic Potato Dip (Skordalia) Skordalia is a traditional Greek mashed potato spread that can also be enjoyed as a delicious appetizer! Made with potatoes, garlic and olive oil, this dip is best served room temperature with freshly grilled pita bread on the side! 5 from 4 votes.

  5. 9 sie 2018 · In this case, this spread is both fast to make and can be prepared in advance. There’s only four ingredients and takes just a few minutes to whip together. This can be served on the cracker of your choice, with pita bread, or on slices of bread. It even works great as a dip for vegetables, too!

  6. www.krinos.com › recipes › greek-olive-spreadGREEK OLIVE SPREAD - Krinos

    GREEK OLIVE SPREAD. (Alifi apo Elies) This is the Greek version of tapenade. It makes for a wonderful snack, buffet dish or meze. 1 cup Krinos Pitted Kalamata Olives, rinsed and drained. 1 anchovy fillet, soaked for 10 minutes in water and drained. 2 garlic cloves, peeled and minced. 1/4 cup Krinos Capers, rinsed and drained.

  7. 22 maj 2018 · Ingredients. 1/4 cup extra virgin olive oil. 1 can petite diced tomatoes, rinsed and drained. 4-5 green onions, sliced. 4 ounces Feta Cheese. 10 kalamata olives chopped and a few more for garnish. 1 teaspoon Cavender’s® Greek Seasoning ( plus a bit more for sprinkling) 1 tablespoon fresh chives, diced small, for garnish.

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