Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

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.

Get access to everything we publish when you sign up for Outside+ Join today!.

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.

Servings
8

Ingredients

  • 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

Preparation

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
  • Cholesterol Content 0 mg
  • Fat Content 1 g
  • Fiber Content 1 g
  • Protein Content 1 g
  • Saturated Fat Content 0 g
  • Sodium Content 73 mg
  • Sugar Content 1 g