Lemon Olive Spread Recipes

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.

OLIVE SPREAD

Steps:

• Place all of the ingredients in a food processor or blender and puree. If the mixture is too thin, add 2 ounces or more of ricotta cheese to thicken it. Season with salt and pepper.

AVOCADO WITH LEMON AND OLIVE OIL

Steps:

• Halve avocados lengthwise. Twist halves to separate them, and remove pits. Run a large spoon between the flesh and skin, scooping out the flesh in one piece; discard skins. Slice into wedges, and place avocados on a serving platter. Drizzle with oil and lemon juice. Season with salt and pepper. Serve at room temperature.

OLIVE-CAPER SPREAD

Steps:

• In a food processor, combine black olives (such as Kalamata), parsley leaves, rinsed capers, and anchovy fillets with lemon zest and juice; process until finely chopped.
• With the motor running, add olive oil; process until a paste forms.

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.

LEMON AND OLIVE MAYONNAISE

Steps:

• Stir all ingredients in small bowl to blend. Season with black pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• *Lemon preserved in a lemon juice and salt brine is used most often in Moroccan cuisine. Available at some specialty foods stores.

LEMON OLIVE OIL CAKE

Steps:

• Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, lemon zest and lemon juice., In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 30-35 minutes. Cool in pan 15 minutes before removing to a wire rack; remove parchment. Cool completely. Dust with confectioners' sugar.

HERB AND LEMON GOAT CHEESE SPREAD

Steps:

• Place goat cheese in small bowl. Mix thyme, lemon peel and garlic in another small bowl; season with ground black pepper. Mix half of thyme mixture into goat cheese. Add olive oil to remaining half of thyme mixture. Form cheese into 2 1/2-inch round; flatten slightly. Place in center of plate. Spoon oil-thyme mixture over top of cheese. Surround cheese with baguette slices and serve.

MEYER LEMON OLIVE OIL AND HONEY CHèVRE SPREAD

Steps:

• Over low heat, gently whisk together meyer lemon olive oil and honey until smooth & warm. Remove from heat and allow to cool.
• Using a mixer, mix goat cheese till creamy and add cooled honey mixture, mix well, Refrigerate for at least 2 hours.

LEMON OLIVE SPREAD

Steps:

• Process bread crumbs in food processor as fine as possible.
• Add olives, lemon peel, lemon juice, mustard, and garlic; process to a paste like consistency.
• Use the mixture as an appetizer spread on french bread slices with a wedge of tomato as shown, as a flavoring with fish or chicken, or tossed with hot cooked pasta.