Best 6 Black Olive Spread Recipes
Welcome to the delectable world of black olive spread, a culinary delight that has captivated taste buds for centuries. Originating from the sun-kissed shores of the Mediterranean, this versatile spread boasts a rich tapestry of flavors, textures, and aromas that make it a beloved ingredient in various cuisines around the world. With its distinct savory and slightly tangy notes, black olive spread has earned a prominent place in appetizer platters, sandwiches, salads, and as a dip for assorted snacks. Join us on a culinary journey as we explore a collection of tantalizing recipes that showcase the diverse applications of black olive spread. From classic and traditional preparations to innovative and modern interpretations, our selection offers something for every palate. Prepare to embark on a sensory adventure as we delve into the realm of black olive spread, a culinary treasure that promises to elevate your culinary creations to new heights.
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, 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 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 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:
- Make sure to use high-quality olives for the best flavor. Look for olives that are plump and have a deep, rich color.
- If you don't have a food processor, you can chop the olives and other ingredients by hand. However, a food processor will make the process much quicker and easier.
- Be careful not to over-process the ingredients. You want the spread to have a slightly chunky texture.
- Taste the spread as you go and adjust the seasonings to your liking. You may want to add more salt, pepper, or lemon juice.
- Serve the spread immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Black olive spread is a delicious and versatile condiment that can be used in a variety of ways. It is perfect for spreading on sandwiches, wraps, and crackers. It can also be used as a dip for vegetables or as a marinade for chicken or fish. No matter how you choose to use it, black olive spread is sure to be a hit.
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