Colorful and briny, small servings of this olive-rich appetizer go a long way. Choose two or three different varieties of pitted olives from your supermarket’s olive bar. Add one extra item, as listed in the last ingredient suggestions, in this list, such as pickled peppers or garlic, to spice up the mix. Pulling it all together is the easy-to-make tofu feta.
If you’d like to pair this up with one other appetizer, serve with your favorite dip or spread, plus fresh sliced baguette or gluten-free crackers. Recipe is from Vegan Holiday Kitchen by Nava Atlas.
Serving Size: 1
Amount Per Serving:Calories: 73 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 320mg Carbohydrates: 4g Fiber: 2g Sugar: 2g Protein: 3g
Exploring the olive bar
The olive bar is an incredibly enticing place for those of us who love this brined fruit. There are other marinated delicacies alongside them including pickles of all sorts, mushrooms, roasted peppers, hot peppers, crunchy vegetable mixes, and more. Most well-stocked supermarkets have an olive bar in the produce section, so you need not go far to find one.
Olives belong to drupes, a group of tree-growing edibles that, believe it or not, also includes almonds, mangos, and plums. Used for over two thousand years, they’ve been valued by cultures all over the world.
Olives aren’t as fatty and caloric as they look and taste. A generous serving of 10 olives has about 60 calories. Fat content depends on whether they’re packed in brine or oil, but in and of themselves, they don’t have trans fats or cholesterol and are low in carbs. Very few people have allergies to them. Olives are rich in good-for-you monounsaturated fatty acids and antioxidants.
Among the olives typically seen at the olive bar are Castelvetrano, Kalamata, Manzanilla, Picholine, Niçoise, and Greek. The nice thing about olive bar shopping is that you can mix several varieties into a single container because it’s all the same price per pound. That lets you explore, taste, and discover your favorites.
Photos of the recipe by Susan Voisin, FatFreeVegan.com
Photo of olive bar by Hannah Kaminsky, BittersweetBlog.com