Olive Spread with Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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On a trip to Chicago, my daughter and I enjoyed a memorable meal at Pane Caldo downtown, writes Terrie M. Barr of Troy, Illinois. Everything was terrific, especially the black olive and walnut spread served with the bread. Offer this flavorful spread with French-bread baguette slices that have been brushed with olive oil and toasted in a 350°F oven until golden. Ingredients:
1 3/4 cups pitted kalamata olives or other brine-cured black olives (about 1/2 pound pitted) |
3 tablespoons plus 1/4 cup walnuts, toasted, chopped |
1/4 cup olive oil |
2 teaspoons coarse-grained dijon mustard |
1 garlic clove |
1 teaspoon chopped fresh thyme |
1 teaspoon chopped fresh oregano |
1 teaspoon chopped fresh sage |
pinch of cayenne pepper |
Directions:
1. Finely chop black olives and 3 tablespoons toasted walnuts in processor. Add olive oil, Dijon mustard, garlic, thyme, oregano, sage, and cayenne pepper and process until coarsely pureed. Stir in remaining 1/4 cup chopped toasted walnuts. (Spread can be prepared up to 3 days ahead. Cover with plastic and refrigerate.)
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