Spanish Olive And Molasses Spread Recipes

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SPANISH OLIVE SPREAD



Spanish Olive Spread image

This is very good on crackers

Provided by Tina Leffelman

Categories     Spreads

Time 30m

Number Of Ingredients 5

8 oz sour cream (fat free or regular)
8 oz cream cheese (fat free or regular)
8 oz spanish olives (sliced)
1 tsp minced garlic
1 Tbsp minced onion (reconstitute with water for 45 seconds in microwave)

Steps:

  • 1. Mix sour cream and cream cheese together with hand mixer until smooth and well blended in 4 cup bowl.
  • 2. Fold in Olives, minced garlic, and minced onion by hand. Mix well.
  • 3. Cover and chill in refrigerator overnight.
  • 4. Serve with chips or crackers. *Hint* Dip will be stiff. Use corn or tortilla chips vs. potato chips. As for crackers, any kind you desire will go good with this.

SLOW-ROASTED SPANISH OLIVES WITH ORANGES AND ALMONDS



Slow-Roasted Spanish Olives With Oranges and Almonds image

What a wonderful addition to any appetizer line-up, or just to have in the fridge for snacking purposes! This is courtesy of Tyler Florence.

Provided by LifeIsGood

Categories     Spanish

Time 2h10m

Yield 20 serving(s)

Number Of Ingredients 8

2 lbs Spanish olives, such as manzanilla, with pits
1 orange, unpeeled, sliced into 1/8 inch circles
1 cup whole almond, with skin
1/4 cup sherry wine vinegar
1 cup extra virgin olive oil
2 bay leaves
10 fresh thyme sprigs
1 red chili pepper, halved lengthwise

Steps:

  • Preheat the oven to 300 degrees F.
  • Combine the olives and the remaining ingredients in a mixing bowl.
  • Transfer the mixture to a baking dish, cover with foil, and bake for about 2 hours.
  • Drain the oil out (keep it to use as a bread dip!).
  • Serve the olive mixture warm or at room temperature.
  • They go nicely with assorted cheeses!

SPANISH MARINATED OLIVES



Spanish Marinated Olives image

These olives are simple to make, spicy from red pepper flakes and fruity with the aroma of lemon and orange.

Provided by Geema

Categories     Spanish

Time P1DT10m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb assorted good imported olive (Kalamata, Nicoise, Spanish, Cracked Green, etc.)
8 garlic cloves, sliced
1/2 orange, zest of, cut into 1/2 inch julienne
1/2 lemon, zest of, cut into 1/2 inch julienne
2 tablespoons fennel seeds
1 tablespoon fresh rosemary
4 tablespoons olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon red pepper flakes

Steps:

  • Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.

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