Greek Kalamata Olive Salad Bites
simple & tasty

Greek Kalamata Olive Salad Bites

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Adjust Servings:
2 small Small purple potatoes Tomatoes sliced 1/8" thick
8 whole Kosher Salt Kalamata Olives pitted
3 whole Haricots verts, trimmed Kalamata Olives pitted and diced
3/4 cup Large eggs Feta Cheese crumbled
1/2 teaspoon For the Filling Oregano
1 whole Drained capers, patted dry Seedless Cucumber
1 dash Skin-on salmon fillet Sea Salt
1 dash Whole grain Dijon mustard Freshly Ground Black Pepper
1/4 teaspoon Extra Virgin Olive Oil
1/4 teaspoon Garlic minced

Nutritional information

Sat Fat

Kalamata Olives are one of the world's oldest foods, but they are as delicious today as they were centuries ago. This simple appetizer is really tasty, healthy, and could also be used as a light lunch.

  • 15 minutes
  • Serves 4
  • Easy




Kalamata Olives are one of the world’s oldest foods, grown by Ancient Greeks in pre-historic times, it’s still grown in the same region today. Back then these olives were used for more than just eating. The oil from these olives was used for making perfumes, medicine, lighting, and heating.

The Fruit That Keeps On Giving

Kalamata Olives are really an amazing fruit and they are low in calories. Most of the calories in the olive come from fats, but those fats are healthy as they come in the form of monounsaturated fatty acids. They can help lower LDL (the bad cholesterol) and raise the HDL (the good cholesterol) in the blood. There are many research studies out there that suggest that diets rich in monounsaturated fatty acids help prevent coronary artery disease and strokes. This is because monounsaturated fatty acids help create a healthy blood lipid profile.

It is sort of amazing to think that one tree contributed so much to ancient humans, yet this tree is still just as valuable to us today in modern times. Kalamata Olives are an amazing fruit and can be eaten so many ways. Today’s recipe is a simple appetizer that you could eat for lunch, in place of a salad at dinner, or for a dinner party.

Preparation Notes

You can make these Greek Olive Bites ahead of time, but you may want to add a step when preparing the cucumbers. Cucumbers are full of water, cutting and leaving them to sit will cause them to drain themselves of water over time. A method I’ve used before is to prepare the cucumbers by placing the carved cucumbers on a paper towel, lightly salt them, then allow them to rest for about 30 minutes. After 30 minutes, rinse them under cold water and pat dry with a paper towel. This will draw the moisture out of the cucumber. If you don’t have time for that or prefer not to cure them in salt, simply make them about 60 minutes before serving and place them in the refrigerator on top of a paper towel lined plate. When you are ready to serve them, transfer them to your serving platter and discard the paper towel. That will help keep moisture away from the bites.

Keeping this appetizer cold is a good idea, the longer they sit out, the more pliable they become. This appetizer tastes best when the cucumbers still have their crisp texture.

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Prepare the olives by removing them from liquid and place on paper towel to drain.


Cut the cucumbers into 1 and a half inch long cylinders.

15 min

Scoop out the inside of the cucumber cylinder, do not scoop all the way through the cucumber. You are creating a mini bowl inside the cucumber. Take the cucumber that is removed, dice, and place in a bowl, set aside.


Combine the diced olives, diced cucumbers, 1/2 cup of feta cheese, olive oil, garlic, and 1/4 teaspoon of oregano and mix together. Season the mixture with pepper, add a dash of salt if needed. Be careful with adding salt, as the olives have a high amount of salt.


Add the mixture to the cucumber cylinders, filling to the top and leveling off.


Place a tomato slice atop the cucumber.


Combine the remaining feta cheese and oregano in a bowl and mix well.


Place a tablespoon of the feta and oregano mixture on top of the tomato and top with 1 whole Kalamata olive and serve.


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