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
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auwal khan
[email protected]I'm not a big fan of black olives, but I really enjoyed this spread. It's the perfect balance of salty and savory.
Donald Kamwandi
[email protected]This spread is a great way to use up leftover herbs. I always have a bunch of fresh herbs in my fridge and this is a great way to use them up.
Roshan Bot
[email protected]I love the salty, briny flavor of this spread. It's the perfect addition to a cheese plate.
Sheebah Kalungi
[email protected]This spread is a great make-ahead appetizer. You can make it a few days ahead of time and store it in the refrigerator.
zain fraz
[email protected]I'm always looking for new and interesting recipes for black olives and this one definitely fits the bill.
Vlad Ivanovski
[email protected]This spread is a great way to add some extra flavor to your sandwiches and wraps.
Roman Romi
[email protected]I love the simplicity of this recipe. It's just a few ingredients and it comes together in minutes.
Zane Bean
[email protected]I've made this spread with both green and black olives and I like both versions. The green olives give it a slightly brighter flavor.
Lwandle Theo
[email protected]This is a great recipe for beginners. It's easy to follow and the results are always delicious.
Md Mohidur Rahman
[email protected]I added a little bit of chopped sun-dried tomatoes to my spread and it gave it a nice extra flavor boost.
Asmaul hosna Hasna
[email protected]I'm not a huge fan of olives, but I really enjoyed this spread. The flavors are well-balanced and it's not too salty.
Babu bk
[email protected]This is a great recipe for using up leftover black olives. I always have a jar of olives in my fridge and this is a great way to use them up.
Awogbade Olajuwon
[email protected]I love the versatility of this spread. I've used it as a dip for vegetables, a spread for sandwiches, and even as a pizza topping. It's always delicious.
zack khan
[email protected]I've made this spread several times now and it's always a hit at parties. It's so easy to make and it's always a crowd-pleaser.
Samantha Noble
[email protected]This black olive bread spread is a delightful blend of flavors and textures. The combination of olives, garlic, and herbs creates a savory and aromatic spread that pairs perfectly with crusty bread or crackers.