Spicy Olive Spread Recipes

SPICY OLIVE SPREAD

Spicy Olive Spread image

This came from having two or three of each kind of gourmet olive left. I ended up with a few almond stuffed, garlic stuffed and jalapeno stuffed after a party and decided to go for it.

Provided by riffraff

Categories Spreads

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 7

Ingredients

6 ounces cream cheese, softened
1/2 cup mayonnaise
1/8 teaspoon ground black pepper
1 teaspoon Tabasco sauce
1/2 cup toasted chopped pecans
3 -4 tablespoons chopped jalapeno stuffed olives (add whatever kind of goumet olives you may have on hand)
1 cup chopped pimento stuffed olive

Steps:

Combine cream cheese, mayonnaise, black pepper and Tabasco in food processor or by hand.
When smooth add remaining ingredients.
Pulse if using processor.
DO NOT OVERPROCESS!
The olives and pecans should still be identifiable.
Refrigerate till ready to use.

Nutrition Facts : Calories 571.9, Fat 55.1, SaturatedFat 18.6, Cholesterol 87.1, Sodium 547.5, Carbohydrate 16.1, Fiber 2.1, Sugar 4, Protein 7.6

THE BEST OLIVE DIP RECIPE

The Best Olive Dip Recipe image

Make this creamy Olive Dip with just 3 ingredients! Ready in 5 minutes, it's that one dip that people always inhale at parties. Simple but so good. Serve it hot or cold, pair it with your favorite crackers or bread, and watch it disappear!

Provided by Damn, Spicy! @ www.damnspicy.com

Categories Dip

Number Of Ingredients 3

Ingredients

9 oz (255 g) green olives
8 oz (225 g) cream cheese (room temperature)
1/2 cup (115 g) mayonnaise

Steps:

Chop the olives into small pieces. You can do this with a knife or a food processor. Use short pulses and check after each pulse if using a food processor.
Make the dip. In a medium bowl, mix the cream cheese and mayonnaise until fully combined, then mix in the olives. You can add red pepper flakes to taste to make the dip spicy. Cover the bowl with plastic wrap and place in the refrigerator. Chill for at least 30 minutes to allow the flavors to bloom.
Serve. Remove the dip from the refrigerator about 10-15 minutes before serving for best texture and flavor.

WARMED SPICED OLIVES

Warmed Spiced Olives image

A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.

Provided by Anna Stockwell

Categories Party Appetizer Olive Anniversary Cocktail Party Hors D'Oeuvre Picnic Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 10-12 servings

Number Of Ingredients 6

Ingredients

1 1/2 teaspoons fennel seeds
6 (3- by 1/2-inch) strips lemon zest (from one lemon)
4 dried bay leaves
1 1/2 pounds mixed unpitted olives (such as Castelvetrano, Cerignola, and/or Alfonso)
1 cup olive oil
1 tablespoon Aleppo pepper

Steps:

Toast fennel seeds in a large skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes. Transfer to a serving bowl and serve warm.

SPICED OLIVES

Spiced Olives image

Serve with charcuterie, garnish for a salad, drop a couple in a martini, or simply serve as an hors d'oeuvre. Put in a pretty jar tied with a strand of ribbon, and you'll have an awesome hostess gift.

Provided by lutzflcat

Categories Olive Appetizers

Time P14DT10m

Yield 8

Number Of Ingredients 8

Ingredients

¾ cup pimento-stuffed green olives, drained
¾ cup kalamata olives, drained
9 thin lemon slices
2 tablespoons capers, drained
1 teaspoon crushed coriander seed
½ teaspoon coarsely ground black peppercorns
½ teaspoon crushed red pepper flakes
1 cup good-quality extra-virgin olive oil

Steps:

Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 3.6 g, Fat 33.8 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 4.7 g, Sodium 704.5 mg

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