Best 7 Broccoli And Olive Spread Recipes

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Broccoli and olive spread is a versatile and delicious dip or spread that can be enjoyed as part of a healthy snack or appetizer platter. With its vibrant green color and savory, slightly tangy flavor, this spread is a delightful addition to any gathering. Whether you're looking for a light and refreshing summertime snack or a hearty and flavorful winter treat, broccoli and olive spread is a perfect choice. Made with fresh broccoli, juicy olives, aromatic herbs, and a touch of tangy lemon juice, this spread is packed with nutrients and bursting with flavor.

Let's cook with our recipes!

BROCCOLI WITH OLIVES



Broccoli With Olives image

Olive slivers add a tangy note to steamed broccoli florets.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

4 bunches broccoli, about 3 pounds, cut into medium florets
1/2 cup extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 cup pitted and slivered Kalamata olives

Steps:

  • Prepare an ice-water bath; set aside. Put broccoli in a steamer basket over boiling water, cover, and steam until just tender, about 7 minutes. Briefly plunge into ice-water bath. Drain; pat dry.
  • Heat 1/4 cup oil in a wide saute pan over medium heat. Add half of the broccoli, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, until golden brown, about 5 minutes. Stir in half of the olives. Cook until heated through. Transfer to a serving dish; cover. Repeat with remaining oil, broccoli, salt, pepper, and olives. Combine batches. Serve immediately.

BRAISED BROCCOLI WITH OLIVES



Braised Broccoli with Olives image

Provided by Deborah Madison

Categories     Olive     Vegetable     Side     Braise     Vegetarian     High Fiber     Summer     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

4 small heads broccoli or 1 1/2 or more pounds broccoli sprouts
sea salt and freshly ground pepper
1/4 cup olive oil
1 onion
1 tablespoon chopped marjoram or oregano
3 garlic cloves, coarsely chopped
2 tablespoons olive paste or finely chopped Gaeta olives
grated zest of 1/2 lemon

Steps:

  • 1. Separate the stalks from the broccoli crowns. Thickly peel and trim the stalks and chop them into 1/2-inch pieces. Peel the base of the broccoli crowns, then separate them into florets.
  • 2. Bring 2 quarts water to a boil; add salt, then the broccoli. Cook for 5 minutes (even if the water barely returns to the boil), then scoop into a colander to drain, reserving a cup of the water. Chop into small pieces just smaller than bite-sized.
  • 3. Warm the olive oil in a wide skillet, then add the onion, marjoram, and garlic. Cook over medium-low heat, stirring now and then, until the onion is softened, 5 to 7 minutes. Stir in the olive paste; add the broccoli and stir to coat well. Taste for salt, season with pepper, and add the lemon zest. Add the reserved broccoli water and simmer gently until the broccoli is very tender, 15 to 20 minutes.

THREE OLIVE SPREAD



Three Olive Spread image

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

1 cup pitted black olives
1 cup pitted green olives
1 cup pitted kalamata olives
2 cloves garlic, peeled
3 tablespoons balsamic vinegar
3 tablespoons olive oil

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

TOPPING OF BROCCOLI AND OLIVES



Topping of Broccoli And Olives image

Provided by Marian Burros

Categories     easy, dips and spreads, appetizer

Time 20m

Yield Enough for three slices of bruschetta

Number Of Ingredients 8

1 large clove garlic
2 pounds whole broccoli or 1 pound ready-cut broccoli florettes (7 cups)
1 teaspoon olive oil
1/8 teaspoon hot-pepper flakes
1 cup water
4 teaspoons green olive paste or 10 medium black or green Italian, Greek or French olives
1/8 teaspoon salt
Freshly ground black pepper

Steps:

  • Thinly slice garlic.
  • Trim stems from whole broccoli; cut florettes into bite-size pieces.
  • Heat nonstick pan until very hot. Add oil; reduce heat to medium high.
  • Stir in garlic and hot pepper flakes, and saute for 30 seconds.
  • Add broccoli; stir well, and stir in water; reduce heat to medium; cover, and cook broccoli until water evaporates, about 10 minutes.
  • Stir in olive paste, and mash the broccoli with a fork into small pieces. (If using olives, pit and mix in.) Season with salt and pepper
  • Heap on bruschetta halves.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 3 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 252 milligrams, Sugar 5 grams

BROCCOLI CHEDDAR SPREAD



Broccoli Cheddar Spread image

I've contributed this rich creamy spread to family get-togethers for years. I was able to lighten up the original recipe with out loosing any of the terrific flavor.-BethParker, Graysville, Alabama

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 3 cups.

Number Of Ingredients 6

4 cups chopped fresh broccoli
1 tablespoon water
2 cups reduced-fat sour cream
1/2 cup plus 1 tablespoon shredded reduced-fat cheddar cheese, divided
1 envelope vegetable recipe mix (Knorr)
Pita chips or reduced-fat crackers

Steps:

  • Preheat oven to 350°. Place broccoli and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high 3-4 minutes or until crisp-tender; drain. In a large bowl, combine sour cream, 1/2 cup cheese and recipe mix. Gently stir in broccoli., Transfer to an ungreased shallow 1-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, 20-25 minutes or until heated through. Serve with pita chips or crackers.

Nutrition Facts : Calories 80 calories, Fat 4g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 230mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

OLIVE PECAN SPREAD



Olive Pecan Spread image

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

8 ounces cream cheese, softened
½ cup mayonnaise
1 (5 ounce) jar sliced green olives, drained
1 cup coarsely chopped pecans

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

BROCCOLI OLIVE OIL



Broccoli Olive Oil image

Make and share this Broccoli Olive Oil recipe from Food.com.

Provided by wannabchef 123

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

1 large head of broccoli
3 -4 garlic cloves, sliced thin
2 -3 tablespoons extra virgin olive oil
1 1/2 cups water

Steps:

  • In a large sauce pan add olive oil and fresh garlic. Simmer over medium heat until garlic turns light brown. Do not burn as garlic will turn bitter. Remove garlic leaving the remaining olive oil and place on a paper towel for a tasty treat.
  • Remove stalks from broccoli reserving the crowns. Add the crowns and water into the reserved olive oil and cook until broccoli becomes al dente .Don't over cook.
  • Can be served with a variety of your favorite foods
  • Enjoy.

Tips:

  • Choose fresh and high-quality ingredients: Use fresh broccoli florets and Kalamata olives for the best flavor and texture.
  • Don't overcook the broccoli: Blanch the broccoli florets for just a few minutes, until they are tender but still retain their vibrant green color.
  • Use a good quality olive oil: The olive oil is a key ingredient in this spread, so make sure to use a good quality extra virgin olive oil.
  • Season to taste: Don't be afraid to adjust the seasonings to your liking. Add more salt, pepper, or lemon juice to taste.
  • Serve immediately or store for later: This spread can be served immediately or stored in the refrigerator for up to 3 days.

Conclusion:

Broccoli and olive spread is a delicious and versatile spread that can be used as a dip, sandwich spread, or even a pizza topping. It is packed with flavor and nutrients, and it is a great way to use up leftover broccoli. With its vibrant green color and creamy texture, this spread is sure to be a hit at your next party or gathering. So next time you are looking for a healthy and delicious snack, give this broccoli and olive spread a try!

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