OLIVE SPREAD
An easy and great tasting appetizer. You can not just have one.... You will have garlic breathe when you are finished, but it's worth it.
Provided by LeeAnn
Categories Spreads
Time 10m
Yield 1 bowl
Number Of Ingredients 5
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.
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
SPICY ROASTED OLIVES
Steps:
- Preheat oven to 300 degrees F.
- In a small roasting pan, mix together the olives, rosemary, chile, and garlic. Slice the tangerines in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.
WARMED SPICED OLIVES
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
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.
OLIVE PECAN SPREAD
This delicious spread is a hit with everyone. Even people, like me, who don't care for green olives absolutely love it. This is my most requested recipe. Try it! You won't be disappointed.
Provided by Laura Hager Hansgen
Categories Appetizers and Snacks Vegetable Olives
Time 1h10m
Yield 12
Number Of Ingredients 4
Steps:
- Mix together the cream cheese, mayonnaise, olives and pecans in a bowl. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 2.2 g, Cholesterol 24.3 mg, Fat 21.9 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 6 g, Sodium 388 mg, Sugar 0.5 g
I LOVE OLIVES AND CREAM CHEESE SPREAD
What's not to love? This is an easy make-ahead appetizer that takes 15 minutes to prepare and is so yummy it will be gone 15 minutes after you set it on the table. Pitted black olives and pimiento-stuffed Spanish/Manzanilla olives make it look as colorful as it is delicious. Serve it with crackers or crispinis. I also use it as a sandwich spread...it really spruces up a plain old cold-cut or deli sandwich.
Provided by CookETC
Categories Spreads
Time 15m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Mix well and chill for a minimum of 2 hours (overnight is best).
- Serve with crackers or crispinis -- OR --
- Use it as a spread on cold-cut or deli sandwiches.
Nutrition Facts : Calories 153.1, Fat 15.9, SaturatedFat 6.3, Cholesterol 31.2, Sodium 187.6, Carbohydrate 1.6, Fiber 0.3, Sugar 0.9, Protein 1.8
SPICY OLIVE SPREAD
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
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
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.
FIERY SUMMER BRUSCHETTA WITH ZESTY OLIVE SPREAD AND SPICY CANDIED BACON
Steps:
- For the bacon:
- Preheat the oven to 425 degrees F.
- Put a baking rack over a parchment paper lined tray and arrange the bacon slices across the rack - do not overlap. In small bowl combine the syrup and cayenne and brush the bacon generously with the mixture. Put in the oven and bake until cooked through, about 15 to 20 minutes. Set aside until ready to use.
- For the Summer Salad:
- In a large bowl, add the vinegar, honey, Dijon and lime zest and juice and whisk to combine. While whisking, slowly drizzle in the olive oil to make a dressing. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Set aside until ready to use.
- For the bruschetta:
- In large saute pan, add the olive oil, cayenne and garlic. When the garlic has browned, remove it and discard. Add the bread slices, in batches if necessary, and cook until browned on both sides. You may need to add more olive oil to the pan if the bread soaks up too much. Remove to sheet tray and set aside until ready to plate the dish.
- For the Zesty Olive Spread:
- Add all the ingredients to a food processor and pulse until pureed and smooth. Check for seasoning and set aside until ready to use.
- Assembly:
- Put 2 pieces of bread on each plate. Spread the zesty olive spread on top of the bread. Lay 1 piece of bacon on each bread slice and top with the summer salad. Repeat with remaining bread and toppings.
FIERY SUMMER BRUSCHETTA W/ ZESTY OLIVE SPREAD & SPICY CANDIE
This is a great recipe for those hot summer nites when you dont want to really cook much...This recipe was one of two of the competition on the Food Network's Ultimate Recipe Showdown 3- Hot-n-Spicy, 30 minute round. I know the ingredient list looks daunting - in fact, I took some heat from the Good Housekeeping judge for having 28 ingredients....but most of these ingredients you should already have in your pantry, and its very easy to make, so give it a try!!
Provided by julesnyc
Categories < 30 Mins
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 28
Steps:
- For the bacon -Preheat oven to 450. Line a cookie sheet with waxed paper. Place a baking rack over the paper lined tray and arrange bacon slices across the rack - do not overlap. In small bowl combine the syrup and cayenne. With pastry brush, brush the bacon generously with the mixture. Place in oven and bake for 15-20 minutes or until done. Set aside until ready to use.
- For the Summer Salad - In bowl, add the vinegar, honey, Dijon and lime juice and zest. Whisk to combine. While whisking, slowly drizzle the olive oil to make a dressing. Add remaining ingredients to bowl and stir to combine. Season with salt and pepper. Set aside until ready to use.
- For the bruschetta - In large sauté pan, add the olive oil, cayenne and garlic. When garlic has browned, remove and discard. Add the bread slices and cook until browned. You may need to add more olive oil to pan if the bread soaks up too much. Flip the bread and season with salt and pepper. Continue cooking on this side until it is browned. Remove to tray and set aside until ready to plate the dish.
- For the Zesty Olive Spread - in food processor, place all ingredients. Pulse until all ingredients are pureed. Check for seasoning and set aside until ready to use.
- Assembly - Place two pieces bread on each plate. Spread the zesty olive spread ontop of the bread. Lay two pieces candied bacon ontop of the spread. Top with the summer salad.
Nutrition Facts : Calories 1320.8, Fat 71.9, SaturatedFat 14.4, Cholesterol 30.8, Sodium 2022.3, Carbohydrate 148.6, Fiber 12.1, Sugar 30.4, Protein 26.1
KALAMATA OLIVE SPREAD
This Tapenade comes from the Pampered Chef. It's different from the others in that this one has cream cheese in it.
Provided by Julie Bs Hive
Categories Spreads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Pit olives. Snip Parsley. Beat cream cheese, mayonnaise, parsley and pressed garlic until smooth. Gently stir in olives.
- Spread on toasted baguette slices. If desired garnish with finely diced red bell pepper and snipped parsley.
Nutrition Facts : Calories 82.6, Fat 8, SaturatedFat 4.3, Cholesterol 21.4, Sodium 122.6, Carbohydrate 1.6, Fiber 0.2, Sugar 0.2, Protein 1.5
SPICED OLIVES
This recipe is best made a week in advance-they really reach perfection at 10 days. Double or triple this zippy recipe...you won't regret it!-Dean Schrock, Jacksonville, Florida
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 7
Steps:
- Drain olives, discarding juice; return olives to the jar. In a small bowl, combine the remaining ingredients. Pour over olives; cover and refrigerate for 3-10 days, turning jar daily. Drain before serving.
Nutrition Facts : Calories 38 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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