Olive Spread With Walnuts

By á-174942

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.