Olive Pita Quesadillas

I love black olives. My dad does too.  My mom, on the other hand absolutely despises them. To explain just how much so, let me tell you a story.  When Kenny and I first started dating, we went to a Greek restaurant with my parents.  It was one of the first times we'd all gone out to dinner together.  When the salads arrived at our table, my mom took a bite, including the "grape" on her plate.  Of course, it was not a grape - it was a kalamata olive.  Reacting purely on instinct, my mother spit the olive across the table ... directly across from her daughter's new boyfriend.  She was thoroughly embarrassed when she had recovered herself, but we haven't let her forget it since.

This is not a meal I will be serving my mother.

Olive Pita Quesadillas

2 C chopped black olives

1 8-ounce package cream cheese with chives, softened

2 T sour cream

2 tsp dill (dried)

2 tsp garlic powder

4 pita bread halves

Olive oil

Combine cream cheese with olives and herbs, mix well.  Warm pita bread slightly and open pockets.  Divide cream cheese mixture among pita breads, using a narrow rubber spatula to fill pockets fully. Drizzle a nonstick skillet with olive oil. Grill pitas over high heat, flipping when first side is golden brown.  Serve hot.

When I am being good and actually minding Meatless Monday, these pitas make a great meal with a big green salad on the side.  As long as my mom isn't around, that is.

How do you feel about olives?  Heart or hate?

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