Black Olive Bread Spread Recipes

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.

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!

OLIVE CHEESE BREAD

Steps:

• Preheat the oven to 325 degrees F.
• Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
• Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
• Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

FRENCH BREAD SPREAD

Steps:

• Combine butter and mayonnaise and stir until well combined; stir in the grated cheeses, chives, black olives, garlic salt and pepper.
• Preheat broiler.
• Spread one side of each slice of bread thickly with butter mixture; lay the slices spread side up on a cookie sheet and slide under the broiler until the edges are brown, watching carefully to as not to burn the bread.
• Serve warm.

THREE OLIVE SPREAD

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.

TWISTED BLACK OLIVE BREADSTICKS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 400°F
• Line 2 large baking sheets with parchment paper.
• Cut dough into 12 equal pieces.
• Roll each piece into a 10-inch-long rope on a lightly floured surface with lightly floured hands, stretching as needed, then pat lightly to flatten slightly.
• Spread top of each rope with 1/2 teaspoon olive paste, then fold in half. Let stand, uncovered, 10 minutes.
• Working with 1 piece at a time, twist folded dough, stretching it slightly, into a 6-inch twist, then transfer to 1 of 2 baking sheets, pressing ends lightly onto parchment to keep twists from untwisting.
• Brush twists generously with egg white and sprinkle with cumin and kosher salt, pressing to help adhere.
• Bake twists, switching position of sheets halfway through baking, until golden, 22 to 24 minutes total.
• Transfer twists to a rack and cool to just warm.
• Note:.
• Twists (without egg white and seeds) can be prepared 2 hours ahead and chilled, covered. Let stand at room temperature 15 minutes before coating with egg white and seeds and baking.

MEDITERRANEAN BLACK OLIVE BREAD

Steps:

• In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
• Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
• Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
• While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
• Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
• Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

OLIVE SANDWICH SPREAD

Steps:

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

OLIVE SPREAD SNACKERS

Steps:

• In a food processor, blend pitted black olives, walnuts, mayonnaise, sour cream, thyme, black pepper, salt, garlic powder and dried minced onion. Chill in the refrigerator until serving.

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.