Best Kalamata Caviar Recipes

KALAMATA OLIVE MARINARA

Steps:

• Heat the oil in a pan.
• Add the onion and saute until translucent, about 5-7 minutes.
• Add the garlic and saute until fragrant, about 1 minute.
• Add the wine and deglaze the pan.
• Add the tomatoes, kalamata olives, Italian herbs, bay leaf, salt and pepper and simmer until the sauce thickens, about 30 minutes.
• Remove from heat and stir in the basil.
• Puree to the desired consistency. (optional).

LULU'S LOWER ALABAMA CAVIAR

Steps:

• Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar. Season with salt and pepper.
• Marinate for 12 to 24 hours before serving.
• Serve with crackers or tortilla chips.

L.A. (LOWER ALABAMA) CAVIAR

Steps:

• Combine all dressing ingredients in a jar; cover tightly, and shake vigourously to dissolve sugar. Set aside. (sometimes I do this, sometimes I'm lazy)
• In a large bowl combine peas, bell peppers, onions, and tomatoes. Pour dressing over top and toss well.
• Refrigerate for at least 2hr before serving.
• Serve with chips (I recommend Tostito's scoops), saltines, or I've even seen people eat this with a spoon.
• NOTE: You don't have to use all the different bell peppers. This is just for color appeal. Also, you don't have to use cherry tomatoes. You can use grape tomatoes or if you're feeling really lazy, just dice a regular tomato. There's really no wrong way to make this.