Olive Spread With Walnuts 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.

WALNUT-GARLIC SPREAD

Steps:

• Place peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. Peel off the charred skin by hand. Cut away stems, seeds and veins, and roughly chop.
• Place chopped peppers in a blender or food processor, add a few drops of water, and process to a paste. Transfer to a bowl and reserve.
• In the same blender, drop in the walnuts and garlic with the motor running and process for 30 seconds. Add the bread crumbs and process another 30 seconds. Return the peppers to the blender, along with the olive oil, pomegranate syrup, lemon juice, red pepper flakes, and salt, and process until smooth. Adjust seasonings, and transfer to a bowl.
• To serve, drizzle a little pomegranate syrup over the top.

OLIVE SANDWICH SPREAD

Steps:

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

CREAM CHEESE, OLIVE, AND NUTS SPREAD

Steps:

• Add olive juice a little at a time to room temperature cream cheese and whip until light and fluffy.
• Chop the olives and walnuts and add to cream cheese mixture.

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.

GREEN OLIVE AND WALNUT DIP

Steps:

• chop green olives and walnuts (I use food processor).
• add Hellmann's Mayonnaise and Philadelphia Cream Cheese.
• pulse until well blended.
• chill if desired and serve with pita chips, crackers, favorite chip, or bread.

TUNA SPREAD WITH WALNUTS

Steps:

• In the bowl of a food processor, fitted with its steel knife, place the olives, capers, anchovy fillets, garlic cloves, Cognac, lemon juice, and thyme; process until everything is finely chopped. Add all of the tuna, including the packing oil; process until the tuna is pureed.
• Scrape down the sides of the processor; process for a few seconds. With the processor on, add the butter, two tablespoons at a time, allowing each quantity to be incorporated before the next batch is added.
• Turn the tuna mixture into a mixing bowl. Season with white pepper. Fold in the chopped walnuts. Pour and scrape the spread into a three-cup terrine or other serving bowl. Level the top. Refrigerate the spread uncovered for 20 minutes to set the top. Cover with plastic wrap (but don't let the wrap touch the top of the spread) and keep refrigerated until needed, or up to five days.
• For serving, decorate the top of the spread with walnut halves and a few pretty, fresh leaves. Serve cool but not cold.