Spanish Olive Spread Recipes

Steps:

• Add the olive oil and sherry vinegar to a small bowl and whisk.
• Add the mozzarella, manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then toss. Add the olives, stirring to make sure they are covered in the marinade. Cover and refrigerate for 8 hours or overnight.
• Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Cut 40 rounds from bread slices with cutter, then brush 1 side of each round with butter and bake on a large baking sheet until pale golden, about 8 minutes. (Leave toasts on baking sheet.)
• Preheat broiler.
• Finely grate Parmigiano-Reggiano using rasp (you will have about 1 cup). Mash together cream cheese, olives, scallion, bell pepper, paprika, and Sherry until combined well, then top each toast with 1 teaspoon cream cheese mixture and sprinkle with Parmigiano-Reggiano. Broil canapés about 4 inches from heat until Parmigiano-Reggiano begins to turn golden, about 1 minute.

Steps:

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

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.

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.

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.

Steps:

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