Best 6 Black Olive Spread Recipes
Transform your culinary experience with a tantalizing black olive spread, a delightful addition to any charcuterie board, sandwich, or appetizer platter. This versatile spread combines the richness of black olives with a symphony of flavors, creating a savory and umami-filled delicacy. Discover the art of crafting the perfect black olive spread with our curated collection of recipes, designed to elevate your culinary repertoire. Explore the options and find the one that suits your taste preferences, whether you prefer a smooth and creamy texture or a chunky and rustic spread. Indulge in the pleasure of creating this flavorful masterpiece and impress your friends and family with your culinary skills.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
BLACK OLIVE, ANCHOVY, & CAPER SPREAD (GARUM)
In ancient Rome, garum was a pungent all-purpose condiment made from fermented anchovies, not unlike present-day Asian fish sauce. In modern Catalonia, the name refers to a spread similar to the French tapenade made of olives, anchovies, capers, sometimes mashed egg yolks, and either olive oil or butter. This recipe, flavored with rum and a touch of mustard, is adapted from the one served at the Hotel Ampurdan in Figueres. The hotel is legendary for its robust Catalan cooking and credited with naming this spread 'garum'. Try to find olives that are pungent, but not vinegary and briny. The spread is delicious on toasted baguette rounds or slices of grilled country bread. It also makes a fine accompaniment to grilled meat, chicken or fish. Adapted from the cookbook, "The New Spanish Table"
Provided by TxGriffLover
Categories Low Protein
Time 1h10m
Yield 1 3/4 cups
Number Of Ingredients 9
Steps:
- Place the olives, anchovies, capers, garlic, egg yolk, rum and mustard in a food processor and process in quick pulses to a medium-fine paste, scraping down the side of the bowl as needed. Gradually add the olive oil, pulsing several times after each addition. Scrape the mixture into a bowl and let stand at room temperature for about 1 hour so that the flavors develop. Serve with grilled bread, toast or bread sticks. The spread can be refrigerated, covered, for up to 2 weeks.
- Note: if the only pitted olives you can find are Kalamatas, soak them briefly in cold water and use fewer capers and anchovies. To pit olives, place them in a plastic bag. Lay the bag on a flat surface, and crush them lightly with the flat side of a large knife, mallet or heavy skillet. Then pick out and discard the pits. Cooking time includes standing time.
Nutrition Facts : Calories 542.9, Fat 50.9, SaturatedFat 7.6, Cholesterol 127.7, Sodium 1987.9, Carbohydrate 11.2, Fiber 5.3, Sugar 0.2, Protein 5.9
BLACK OLIVE SPREAD
Provided by Sheila Lukins
Categories Condiment/Spread Food Processor Garlic Olive Appetizer Vegetarian Quick & Easy Parade
Number Of Ingredients 6
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.
BLACK OLIVE BUTTER SPREAD
A great idea for grilled bread.
Provided by Daily Inspiration S
Categories Spreads
Time 15m
Number Of Ingredients 4
Steps:
- 1. Place ingredients in a food processor and pulse until well blended.
- 2. Wrap butter in plastic wrap and store in freezer until hard.
- 3. Cut into 1/2 inch slices. Rewrap remaining butter in plastic wrap and store in refrigerator or freezer.
BLACK OLIVE SPREAD
This can be frozen ahead of time then broiled. Freeze on cookie sheets,then place in large freezer bags until ready to use.
Provided by Lynda Sweezey
Categories Breads
Time 20m
Number Of Ingredients 6
Steps:
- 1. Mix 1st 4 ingredients. spread mixture on 1 loaf party Rye or Pumpernickle.
- 2. Sprinkle with crumbled bacon.Can be frozen at this time
- 3. When ready to serve;broil until cheese is melted and bubbly.
Tips:
- Choose ripe olives: The riper the olives, the better the flavor of the spread. Look for olives that are deep purple or black in color and free of blemishes.
- Roast the olives: Roasting the olives intensifies their flavor and makes them easier to spread. To roast the olives, simply spread them in a single layer on a baking sheet and roast them in a preheated oven at 400 degrees Fahrenheit for 10-15 minutes, or until they are slightly browned.
- Use a food processor: A food processor is the easiest way to make olive spread. Simply add the roasted olives, olive oil, and any other desired ingredients to the food processor and pulse until the mixture is smooth.
- Season to taste: Taste the olive spread and adjust the seasoning as desired. You may want to add more olive oil, salt, pepper, or herbs.
- Serve immediately or store: Olive spread can be served immediately or stored in the refrigerator for up to 2 weeks. Serve the spread with crackers, bread, or vegetables.
Conclusion:
Black olive spread is a delicious and versatile appetizer or snack. It is easy to make and can be customized to your own taste. With just a few simple ingredients, you can create a delicious spread that will impress your guests. So next time you are looking for a quick and easy appetizer, give black olive spread a try. You won't be disappointed!
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