Rosemary Olivada on Crispbreads Recipe - Vegetarian Times

Rosemary Olivada on Crispbreads


This Italian black olive spread goes together in a jiff and keeps well in the fridge. As finger foods go, it beats that other Italian favorite—tomato brushcetta—because there are no small bits and pieces to fall off the crackers.

  • 8Servings


  • 1/2 cup pitted kalamata olives (about 1 oz.)
  • 2 cloves garlic
  • 2 tsp. fresh rosemary leaves
  • 1/2 cup chopped parsley, packed
  • 1 1/2 Tbs. lemon zest
  • 1 Tbs. lemon juice
  • 8 crispbread crackers
  • 4 Roma tomatoes, sliced


Pulse olives, garlic and rosemary in food processor until finely chopped. Transfer to bowl, and crush with back of spoon to make paste. Set aside.

Combine parsley, lemon zest and lemon juice in small bowl.

Break crispbreads into squares, and spread olive mixture on each. Top with tomato slice, then sprinkle with lemon zest mixture.

Nutrition Information

  • Calories: 37
  • Carbohydrate Content: 6 g
  • Fat Content: 1 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Sodium Content: 73 mg
  • Sugar Content: 1 g