Best 9 Black Olive Butter Spread Recipes

BLACK OLIVE SPREAD

Steps:

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

BLACK OLIVE MAYONNAISE

Steps:

• Put the garlic cloves into the bowl of a food processor and pulse until finely chopped. Add the olives and parsley and pulse again until the mix is almost a puree. Add the mayonnaise and salt and pulse until combined. With the processor running, add the olive oil in a stream. Pour into a bowl and refrigerate until ready to use.

RADISH CANAPES WITH BLACK-OLIVE BUTTER

Steps:

• Mix olives, scallions, mint, and butter in a bowl. Season with pepper. Spread olive butter onto each baguette slice. Thinly slice radishes. Layer 2 or 3 slices on top of each canape.

BLACK OLIVE BREAD SPREAD

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!

BLACK OLIVE PASTE

Steps:

• In the bowl of a food processor fitted with a steel blade, blend the olives, anchovy fillets, garlic, rosemary, and pepper to a smooth paste. With the processor on, slowly add the olive oil until combined, about 2 minutes. Transfer the olive paste to a small bowl, and set aside.

BLACK OLIVE SPREAD

Steps:

• Combine all of the ingredients in a food processor and, pulsing the machine on and off, process until they are just pureed. The spread should retain a bit of texture. Store, covered, in the refrigerator, up to a week.

OLIVE SANDWICH SPREAD

Steps:

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

GARLIC & BLACK OLIVE SHARING BREAD

Steps:

• Warm 80ml of the milk in a small pan over a low heat or in the microwave and add 1 tbsp sea salt. Stir to dissolve and set aside to cool.
• Meanwhile, melt half the butter in 200ml of the milk in a saucepan set over a medium heat, along with the sugar and half the garlic. Leave to cool until lukewarm.
• Tip the flour and yeast into the large bowl of a stand mixer and mix together using the dough hook attachment. Gradually work in the melted butter and milk mixture. Once the dough begins to come together, add the salted milk, parsley and half the olives. Keep mixing for 6 mins using the dough hook, or turn out onto a lightly floured surface and knead by hand for 10 mins.
• Oil the bowl, add the dough, then rub oil over the top. Cover with a tea towel and leave in a warm place for at least 1 hr or until doubled in size.
• Meanwhile, heat the remaining butter in a small saucepan over a low heat, and add the remaining crushed garlic and remaining olives. Warm the garlic and olives through for a few minutes, then leave to cool.
• Once the dough has risen, turn it out onto a lightly floured work surface and gently punch it back. Divide it into seven pieces, between 130-140g each, and roll them into tight balls, tucking the edges underneath so the balls are perfectly smooth with the seams on the underside. Arrange in a 20-23cm round cake tin lined with baking parchment, ensuring the dough balls are equally spaced around the edge with one in the middle. Cover with a tea towel and leave to rise until roughly doubled in size again, about 20-30 mins.
• Heat the oven to 200C/180C fan/gas 6. Brush the dough with the garlic butter, avoiding the olives. Bake in the oven for 30-35 mins until golden brown on top and cooked through. Pour over the remaining garlic butter along with the olives. Will keep for up to three days in an airtight container.

FRENCH BREAD SPREAD

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.