Olive Spread With Walnuts

Olive Spread With Walnuts
Olive Spread With Walnuts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1 3/4

    cups pitted Kalamata olives or other

  • brine-cured black olives - (abt 1/2 lb) pitted

  • 3

    tablespoons walnuts plus

  • 1/4

    cup walnuts toasted, chopped

  • 1/4

    cup olive oil

  • 2

    teaspoons coarse-grained Dijon mustard

  • 1

    garlic clove

  • 1

    teaspoon chopped fresh thyme

  • 1

    teaspoon chopped fresh oregano

  • 1

    teaspoon chopped fresh sage

  • 1

    pinch cayenne pepper

Directions

Finely chop black olives and 3 tablespoons toasted walnuts in processor. Add olive oil, Dijon mustard, garlic, thyme, oregano, sage, and cayenne pepper and process until coarsely pureed. Stir in remaining 1/4 cup chopped toasted walnuts. (Spread can be prepared up to 3 days ahead. Cover with plastic and refrigerate.) This recipe yields about 1 1/3 cups. Offer this flavorful spread with French-bread baguette slices that have been brushed with olive oil and toasted in a 350 degree oven until golden.

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