Olive Spread Recipes

OLIVE SPREAD

Steps:

• Put all ingredients, except olive oil in the food processor and pulse until chopped.
• Turn processor on low setting and gradually add olive oil until you get a grainy texture.
• I stop and start and scrape down the sides as I am going.
• I try to add as little oil as possible, but enough to hold the mixture together so it will spread nicely.
• Serve with slices of grainy baguette.
• This is wonderful and easy.

OLIVE DIP RECIPE

Steps:

• Drain 1 jar green olives into a bowl. Reserve 2 tablespoons of the green olive juice to add to the olive dip.
• Remove olive juice.
• Place 8 ounce softened cream cheese and 1 stick of margarine or butter in a bowl. Add the 2 tablespoons reserved green olive juice.
• Put olive juice in cream cheese.
• Mix until well combined.
• Mix cream cheese.
• In a bowl, place the drained jar of green olives.
• Places green olives in bowl.
• Chop the green olives. We used the Rada Food Chopper to easily chop our olives.
• Chop green olives.
• Add 2 small cans of sliced black olives to the green olives and continue to chop. Continue chopping until the olives are fully chopped.
• Chop black and green olives.
• Combine the olives with the cream cheese and mix until blended.
• Blend cheese and olives.
• Chill the olive spread before serving.
• Puts cream cheese in bowl.
• Serve the olive dip and enjoy!
• This delicious Olive Dip recipe is delicious spread on bread, crackers, or crostini! It's sure to be a hit at your next get-together!

CLASSIC OLIVE TAPENADE

Steps:

• Gather the ingredients.
• Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor.
• Process until all the ingredients are finely chopped, but not completely pureed.
• Serve the olive spread on baguette slices or with fresh crudités.
• Enjoy!

TAPENADE

Steps:

• Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.

MUFFALETTA OLIVE SPREAD

Steps:

• Place the olives, celery, capers, bell pepper, and garlic in a food processor. Coarsely chop. With the processor running, slowly add olive oil until the mixture starts to become a spreadable consistency. Transfer the mixture to a bowl and stir in the oregano, basil, and crushed red pepper. Cover the bowl and refrigerate for up to 1 week. Use on a traditional muffaletta sandwich or serve on crackers, pita bread, tortillas, etc.

BLACK OLIVE SPREAD

Steps:

• Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.

THREE OLIVE SPREAD

Steps:

• Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth. Refrigerate for at least one hour, or overnight if possible, before serving.

OLIVE TAPENADE

Steps:

• In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Pulse 2 to 3 times until coarsely chopped.
• Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Season to taste with salt and pepper and serve at room temperature.

OLIVE SANDWICH SPREAD

Steps:

• In a small bowl, combine all the ingredients. Spread on crackers or bread.

MUFFULETTA OLIVE SALAD SPREAD

Steps:

• Mix all ingredients together in a bowl.
• Cover with plastic wrap and leave to marinate for an hour.
• Use in a muffuletta sandwich.

OLIVE NUT SPREAD

Steps:

• In a mixing bowl, combine all ingredients. If your cream cheese is soft enough you will not need a mixer. I had no problem mixing this with a spoon.
• Chill in refrigerator for 2 hours.
• Serve with wheat thins, Hawaiian rolls, Ritz crackers, or bread for small sandwiches.

OLIVE TAPENADE

Steps:

• In food processor or blender, combine all ingredients except olive oil. Pulse a few times until coarsely chopped.
• Slowly drizzle in olive oil while processing until it reaches your desired texture.
• Serve at room temperature.

EASY BLACK OLIVE TAPENADE (WITH A GREEN OLIVE VERSION TOO!)

Steps:

• Combine olives, garlic, anchovies, capers and 1 tablespoon olive oil in the food processor. Do not add any salt!
• Process about 15 seconds, scrape down the edges with a spatula and add the other 1 tablespoon olive oil.
• Process again until almost smooth but still a little bit chunky(about 30 seconds). You should not be able to see any garlic chunks left but it shouldn't be a super smooth paste either
• Serve tapenade immediately on toasted bread or store it in the fridge, in an airtight glass container.

OLIVE SPREAD

Steps:

• Place all of the ingredients in a food processor or blender and puree. If the mixture is too thin, add 2 ounces or more of ricotta cheese to thicken it. Season with salt and pepper.