THREE OLIVE SPREAD
This recipe was given to me by a coworker for the holidays. It is best when made with olives purchased at a deli. Serve with your favorite cracker, baguettes or thin italian bread slices.
Provided by GRAYCE
Categories Appetizers and Snacks Vegetable Olives
Time 1h15m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 1.3 g, Fat 4.5 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.6 g, Sodium 284 mg, Sugar 0.3 g
BLACK OLIVE SPREAD
I got this recipe from a friend who can't remember where she got it. It's different than the usual creamy spreads and is versatile and delicious.
Provided by jenfer
Categories Appetizers and Snacks Vegetable Olives
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.
Nutrition Facts : Calories 64.1 calories, Carbohydrate 2.4 g, Cholesterol 1.7 mg, Fat 6 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 333.9 mg
OLIVE CHEESE BREAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F.
- Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
- Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
- Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.
BLACK OLIVE BREAD SPREAD
A lovely little spread that's easy to prepare, inspired by an Italian restaurant I frequent. This is my own creation; it goes best with fresh, soft Italian bread! Serve as a side, appetizer or hors d'oeuvre.
Provided by Brighid Kitten
Categories Spreads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Using a can opener, open the can of pitted olives partway. Holding the cover shut to keep the olives inside, drain all of the liquid into a sink. Remove the cover (or pull it back, but don't use your fingers) and empty the olives out into a bowl.
- You can skip this step if you want and just go to the next one; it's up to you. Anyway, on a plate or cutting board, begin cutting the olives into small slivers (they will make an "O" shape if you cut them properly). You will want to cut every olive in the can - this may take a little while! Each olive should make 3 or 4 slivers.
- Once you're done cutting all the olives, return them to the bowl. Using a dough blender, push down hard on the olives in the bowl to break them up into smaller bits. If you don't have a dough blender, you can use a large fork and press the prongs down against the olives instead. Don't pulverize the olives; you'll still want some pieces with a "C" shape.
- Now, add the Extra Virgin Olive Oil and stir the mixture thoroughly, so the oil covers most of the olives.
- Once the olives and oil are mixed, add the oregano, crushed red pepper, and garlic powder. Stir thoroughly so as the spices are evenly dispersed.
- You're done! Chill the mixture if you wish (it can last a while), or spoon on to freshly cut Italian bread and enjoy!
Nutrition Facts : Calories 94, Fat 9.8, SaturatedFat 1.3, Sodium 247.5, Carbohydrate 2.1, Fiber 1.1, Sugar 0.1, Protein 0.3
FRENCH BREAD SPREAD
Here's a different take on garlic/cheese bread for lovers of black olives. This is a recipe I've tweaked from one I found in a Junior League cookbook.
Provided by Hey Jude
Categories Breads
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine butter and mayonnaise and stir until well combined; stir in the grated cheeses, chives, black olives, garlic salt and pepper.
- Preheat broiler.
- Spread one side of each slice of bread thickly with butter mixture; lay the slices spread side up on a cookie sheet and slide under the broiler until the edges are brown, watching carefully to as not to burn the bread.
- Serve warm.
OLIVE SANDWICH SPREAD
"This recipe was given to me by my mother many years ago," says Dorothy Warren of Toulon, Illinois. "It's tasty and unique."
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine all the ingredients. Spread on crackers or bread.
Nutrition Facts :
BLACK OLIVE TWISTS
Active time: 30 min Start to finish: 4 3/4 hr (includes thawing dough)
Yield Makes 12 soft breadsticks
Number Of Ingredients 7
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment.
- Cut dough into 12 equal pieces. Roll each piece into a 10-inch-long rope on a lightly floured surface with lightly floured hands, stretching as needed, then pat lightly to flatten slightly.
- Spread top of each rope with 1/2 teaspoon olive paste, then fold in half. Let stand, uncovered, 10 minutes.
- Working with 1 piece at a time, twist folded dough, stretching it slightly, into a 6-inch twist, then transfer to 1 of 2 baking sheets, pressing ends lightly onto parchment to keep twists from untwisting.
- Brush twists generously with egg white and sprinkle with fennel, cumin, and kosher salt, pressing to help adhere.
- Bake twists, switching position of sheets halfway through baking, until golden, 22 to 24 minutes total. Transfer twists to a rack and cool to just warm.
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