Menu Enter a recipe name, ingredient, keyword...

Olive Spread With Walnuts

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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

Details

Servings 1

Preparation

Step 1

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.

You'll also love

Review this recipe

Hearty Mushroom And Olive Soup Tuscan White Bean Salad with Spinach, Olives, & Sun-Dried Tomatoes