Tags: vegetarian, gluten-free
Ingredients:
- ~50 large, pitted Kalamata olives
- 2/3 cup crumbled feta cheese
- 1/3 cup sun-dried tomatoes
- 1/3 cup good olive oil
Add the ingredients in order to a food processor, pulsing as you go. Continue the pulse until the meze achieves an almost hummus-like texture. Refrigerate and serve with pita bread
Allergens
- Milk (dairy) — the feta cheese.
- Gluten / wheat — not in the mezze itself, but the pita bread it’s served with. Serve with vegetables or gluten-free crackers to avoid.
- Sulfites — not a top allergen, but sun-dried tomatoes (and some olives) are often treated with sulfites. Check the label if sensitive.
This dish is vegetarian. It is otherwise free of egg, nuts, soy, shellfish, and fish.
Nutrition
Estimated for a yield of about 1.5 cups (~6 servings). Assumes standard brined Kalamata olives and feta, dry (not oil-packed) sun-dried tomatoes, and a serving size of 1/4 cup.
Per serving (1/4 cup)
| Amount | |
|---|---|
| Calories | ~220 |
| Fat | ~22 g |
| Carbs | ~4 g |
| Protein | ~3 g |
| Sodium | ~615 mg |
Whole recipe (~1.5 cups, 6 servings)
| Amount | |
|---|---|
| Calories | ~1,310 |
| Fat | ~130 g |
| Carbs | ~25 g |
| Protein | ~19 g |
| Sodium | ~3,700 mg |
Most of the calories come from the olive oil (~640) plus the olives and feta. Sodium is high, from the brined olives and feta. If the sun-dried tomatoes are oil-packed, add roughly 30–40 cal and a few grams of fat per serving.
These values were estimated by Claude (an AI assistant) and may be inaccurate. Treat them as rough approximations, not exact figures.