Blackoliveoil Recipes

BLACK OLIVE SPREAD

Black Olive Spread image

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

Ingredients

1 (10 ounce) can black olives
3 tablespoons freshly grated Parmesan cheese
1 clove garlic, chopped
1 tablespoon extra virgin olive oil

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

OVEN-DRIED BLACK-OLIVE SEASONING

Oven-Dried Black-Olive Seasoning image

We love to sprinkle this seasoning mix over all manner of salads and pasta dishes, as well as the Ricotta Crostini.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 3h20m

Yield Makes 1 1/4 cups

Number Of Ingredients 3

Ingredients

2 cups Kalamata olives, pitted
1/4 cup sesame seeds, toasted
1 small dried red chile, crumbled (optional)

Steps:

Preheat oven to 250 degrees. Arrange olives on a parchment-lined rimmed baking sheet. Cook until dried and crisp, about 3 hours. Let cool completely.
Finely chop olives until almost powdery. Stir in sesame seeds and chile. Seasoning can be stored at room temperature up to 2 weeks.

BLACK OLIVE OIL

Black Olive Oil image

From Marcus Samuelsson - this is from North Africa and Marcus says you can use it as a rub for lamb or fish, but I like it as a salad dressing or to dip fresh bread into!

Provided by Cadillacgirl

Categories Salad Dressings

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 5

Ingredients

1/2 cup black olives, pitted
2 anchovy fillets or 1 1/2 teaspoons anchovy paste
2 cups extra virgin olive oil
2 garlic cloves
2 fresh thyme sprigs, chopped (leaves only)

Steps:

Combine all the ingredients in a blender and puree until smooth.
Refrigerate in a tightly covered container for up to 1 week.

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