Best 20 Olive Spread Recipes

OLIVE SANDWICH SPREAD

Steps:

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

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.

OLIVE PECAN SPREAD

Steps:

• Mix together the cream cheese, mayonnaise, olives and pecans in a bowl. Refrigerate at least 1 hour before serving.

GREEK FETA AND OLIVE SPREAD

Steps:

• In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.

OLIVE SPREAD

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.

RICOTTA, OLIVE AND PINE NUT SPREAD

Steps:

• In a food processor, combine the ricotta cheese, olives, pine nuts, olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Pulse until smooth. Add the parsley and pulse until combined. Season with salt and pepper.
• Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 7 minutes until lightly toasted. Cool completely before using.

BEEF AND OLIVE SPREAD

Steps:

• In a small bowl, soften onion in milk. Stir in cream cheese and Miracle Whip. Add beef and olives; mix well. Chill. Serve on crackers.

OLIVE TAPENADE SPREAD

Steps:

• Coarsely chop olives, garlic, capers, anchovies, and lemon zest on parchment-covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and juice of the zested lemon, and stir in enough olive oil to bind the mixture together. Serve on baguette rounds.

GREEN OLIVE AND CREAM CHEESE SPREAD

Steps:

• 1. Whip the cream cheese, with electric mixer, until smooth.
• 2. Add the olive juice a tablespoon at a time, mixing well after each addition. You want the cream cheese smooth, easy to spread, but not runny, so you may not use all of the reserved juice.
• 3. Stir in olives. If you can, allow to stand for 15-20 minutes for flavors to blend. Serve with crackers (I like triskets)

CREAM CHEESE OLIVE PIMENTO SPREAD

Steps:

• Measure all ingredients into a small bowl.
• Blend well.

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, ANCHOVY, & CAPER SPREAD (GARUM)

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.

GREEK-STYLE FETA AND OLIVE SPREAD (FOR BURGERS, STEAKS AND FISH)

Steps:

• Using a food processor, coarsely chop the pitted olives, then add in the mayo, garlic, oregano and feta; process until desired consistency.
• Add in lemon juice and black pepper to taste, then process again for a couple of seconds.
• Cover and chill a minimum of about 5 hours or overnight.

GREEN OLIVE SPREAD

Steps:

• Let cream cheese come to room temperature.
• Mix olives and cream cheese together.
• Chill for two hours minimum.
• Serve with crackers, pita chips, whatever you like!

OLIVE ZUCCHINI SPREAD

Steps:

• In a large bowl, combine the first 11 ingredients; beat until blended. , Transfer to a serving bowl; cover and chill for at least 4 hours or overnight. Serve with baguette slices.

MEYER LEMON OLIVE OIL AND HONEY CHEVRE SPREAD

Steps:

• Gently whisk olive oil and honey together in a small pot over low heat until smooth and warm, about 5 minutes. Remove pot from heat and cool.
• Beat goat cheese and oil-honey mixture together in a bowl using an electric mixer until creamy; refrigerate at least 2 hours.

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.

HUMMUS AND OLIVE TAPENADE SPREAD

Steps:

• Spread hummus on 8- to 10-inch serving plate.
• Mix olives, vinaigrette and garlic powder. Spread over hummus, leaving about 2-inch border of hummus around edge. Sprinkle with parsley. Serve with pita bread wedges.

OLIVE OIL BUTTER TABLE SPREAD

Steps:

• Beat butter in mixer until soft.
• Gradually add the olive oil and milk.
• When it is completely blended, pour into containers, cover and store in fridge.
• It will harden as it cools. (Use as you would normally use butter).

GREEN OLIVE SPREAD

Steps:

• 1. Combine the cream cheese and mayonnaise in a medium bowl and mix well. Add the liquid from the salad olives and the pepper and mix.
• 2. Fold in the pecans and salad olives. May chill if not serving right away. When ready to serve, soften until it is spreadable.
• 3. Serve on crackers or the bread of your choice. Great holiday spread or any other time of the year.