Spanish Olive And Molasses Spread Recipes

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SPANISH OLIVE AND CREAM CHEESE CANAPES



Spanish Olive and Cream Cheese Canapes image

The toasts can be made a day ahead for this, and also the cream cheese mixture should be prepared a day ahead then covered and refrigerated, as the flavor will enhance if left overnight to chill, but bring to almost room temperature before spreading on the toasts. This will make about 36-40 canapes, and they are easy to make and delicious!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 1h

Yield 35-40 serving(s)

Number Of Ingredients 8

10 -12 slices white bread (just use sliced regular sandwich bread for this, can be a day old and place in the fridge overnight)
2 -3 tablespoons butter, melted (no subs!)
1/4 cup grated parmesan cheese (or to taste) or 1/4 cup romano cheese (or to taste)
3/4 cup cream cheese, softened
1/3 cup pimento stuffed olive, finely chopped
1/4 cup green onions or 1/4 cup scallion, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 teaspoon paprika (or to taste)

Steps:

  • Set oven to 375 degrees.
  • Set oven rack to middle position.
  • Cut out about 40 rounds with a 1-1/2 - 2-inch round cookie or biscuit cutter (can use end of a small glass but be very careful not to break glass, a biscuit cutter works the best!).
  • Place on a large baking sheet and brush one side with melted butter.
  • Bake for about 8 minutes, or until golden brown (leave the toasts on the baking sheet).
  • Set oven to broiler heat.
  • In a bowl mix together cream cheese, olives, green onion or scallions, red bell pepper and paprika (add a couple teaspoons of dry sherry in if you have some) mix until well combined.
  • Top each toast with about 1 teaspoon of the cream cheese mixture, then sprinkle with grated Parmesan cheese.
  • Broil 4-inches from heat until the Parmesan begins to turn golden (about 1 minute).

Nutrition Facts : Calories 45.5, Fat 2.8, SaturatedFat 1.6, Cholesterol 7.8, Sodium 69.3, Carbohydrate 4, Fiber 0.2, Sugar 0.5, Protein 1.1

SPANISH OLIVE AND CREAM CHEESE CANAPES



Spanish Olive and Cream Cheese Canapes image

Categories     Bread     Cheese     Olive     Bake     Broil     Christmas     Cocktail Party     Cream Cheese     Parmesan     Gourmet

Yield Makes 40 hors d'oeuvres

Number Of Ingredients 11

10 slices firm white sandwich bread
1 1/2 tablespoons unsalted butter, melted
1 oz Parmigiano-Reggiano
6 oz cream cheese, softened (3/4 cup)
1/3 cup pimiento-stuffed green Spanish olives (3 oz), rinsed, drained, and finely chopped
1/4 cup finely chopped scallion
1/4 cup finely chopped red bell pepper
1/4 teaspoon sweet paprika
2 teaspoons medium-dry Sherry
Special Equipment
a 1 1/2-inch round cookie cutter; a Microplane rasp

Steps:

  • Put oven rack in middle position and preheat oven to 375°F.
  • Cut 40 rounds from bread slices with cutter, then brush 1 side of each round with butter and bake on a large baking sheet until pale golden, about 8 minutes. (Leave toasts on baking sheet.)
  • Preheat broiler.
  • Finely grate Parmigiano-Reggiano using rasp (you will have about 1 cup). Mash together cream cheese, olives, scallion, bell pepper, paprika, and Sherry until combined well, then top each toast with 1 teaspoon cream cheese mixture and sprinkle with Parmigiano-Reggiano. Broil canapés about 4 inches from heat until Parmigiano-Reggiano begins to turn golden, about 1 minute.

SPANISH OLIVE TAPENADE



Spanish Olive Tapenade image

Make and share this Spanish Olive Tapenade recipe from Food.com.

Provided by Charlotte J

Categories     Spreads

Time 5m

Yield 1 cup

Number Of Ingredients 7

1 1/2 cups spanish manzanilla olives, pitted
1 garlic clove, finely chopped
1 teaspoon capers, drained
1/4 cup extra virgin Spanish olive oil
1 teaspoon lemon juice
2 tablespoons fresh cilantro leaves, chopped
fresh ground black pepper, to taste

Steps:

  • In a food processor, combine the olives, garlic, and capers.
  • Process until just smooth, scraping down the sides of the bowl if necessary.
  • With the machine running, slowly drizzle in the oil and lemon juice and process until well combined.
  • Transfer the mixture to a bowl and fold in the cilantro and pepper.
  • Let rest at room temperature for 1 hour for flavors to blossom.
  • Serve on large croutons that have been brushed with oil and toasted.

SLOW-ROASTED SPANISH OLIVES WITH ORANGES AND ALMONDS



Slow-Roasted Spanish Olives With Oranges and Almonds image

What a wonderful addition to any appetizer line-up, or just to have in the fridge for snacking purposes! This is courtesy of Tyler Florence.

Provided by LifeIsGood

Categories     Spanish

Time 2h10m

Yield 20 serving(s)

Number Of Ingredients 8

2 lbs Spanish olives, such as manzanilla, with pits
1 orange, unpeeled, sliced into 1/8 inch circles
1 cup whole almond, with skin
1/4 cup sherry wine vinegar
1 cup extra virgin olive oil
2 bay leaves
10 fresh thyme sprigs
1 red chili pepper, halved lengthwise

Steps:

  • Preheat the oven to 300 degrees F.
  • Combine the olives and the remaining ingredients in a mixing bowl.
  • Transfer the mixture to a baking dish, cover with foil, and bake for about 2 hours.
  • Drain the oil out (keep it to use as a bread dip!).
  • Serve the olive mixture warm or at room temperature.
  • They go nicely with assorted cheeses!

SPANISH MARINATED OLIVES



Spanish Marinated Olives image

These olives are simple to make, spicy from red pepper flakes and fruity with the aroma of lemon and orange.

Provided by Geema

Categories     Spanish

Time P1DT10m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb assorted good imported olive (Kalamata, Nicoise, Spanish, Cracked Green, etc.)
8 garlic cloves, sliced
1/2 orange, zest of, cut into 1/2 inch julienne
1/2 lemon, zest of, cut into 1/2 inch julienne
2 tablespoons fennel seeds
1 tablespoon fresh rosemary
4 tablespoons olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon red pepper flakes

Steps:

  • Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.

SPANISH OLIVE SALAD



Spanish Olive Salad image

Bold balsamic vinaigrette, tangy oranges and salty olives come together tastefully in a unique green salad.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 5

About 1 1/2 heads red leaf lettuce, torn into bite-size pieces (8 cups tightly packed)
2 large oranges, peeled, sliced
1/3 cup assorted marinated olives, pitted
1/2 small red onion, thinly sliced into rings (about 1/2 cup)
1/2 cup balsamic vinaigrette dressing

Steps:

  • Divide lettuce among 8 salad plates. Top with orange slices, olives and onion rings.
  • Just before serving, drizzle dressing over salads.

Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 0 g

SPANISH OLIVE SALAD



Spanish Olive Salad image

Make and share this Spanish Olive Salad recipe from Food.com.

Provided by Sageca

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 large boston lettuce, separated
1 1/2 red onions, cut into 8 thin slices
16 large Spanish olives with pimento, sliced
2 red peppers, cleaned, seeded and sliced into 8 rounds
4 large mushrooms, sliced
1 large navel orange, peeled, sliced into 6 rounds, then halved
1 small cucumber, scored and sliced
fresh chives
1 cup bottled vinaigrette dressing

Steps:

  • Divide all ingredients (except dressing) evenly onto 4 plates.
  • Arrange creatively; top with dressing.

Nutrition Facts : Calories 349.6, Fat 31.8, SaturatedFat 5.8, Sodium 7.8, Carbohydrate 17, Fiber 3.4, Sugar 10.5, Protein 2.6

OLIVE PECAN SPREAD



Olive Pecan Spread image

This delicious spread is a hit with everyone. Even people, like me, who don't care for green olives absolutely love it. This is my most requested recipe. Try it! You won't be disappointed.

Provided by Laura Hager Hansgen

Categories     Appetizers and Snacks     Vegetable     Olives

Time 1h10m

Yield 12

Number Of Ingredients 4

8 ounces cream cheese, softened
½ cup mayonnaise
1 (5 ounce) jar sliced green olives, drained
1 cup coarsely chopped pecans

Steps:

  • Mix together the cream cheese, mayonnaise, olives and pecans in a bowl. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 2.2 g, Cholesterol 24.3 mg, Fat 21.9 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 6 g, Sodium 388 mg, Sugar 0.5 g

SPANISH MARINATED OLIVES



Spanish Marinated Olives image

Spice up a jar of plain olives with the aromas of this wonderful Spanish marinade. Great for a tapas night, or for parties!

Provided by coulthy89

Time 15m

Yield Serves 5

Number Of Ingredients 0

Steps:

  • In a frying pan, dry-fry the cumin seeds & fennel seeds over a medium heat until they begin to pop (Around 2-3 mins). Set aside & cool
  • Wash the olives in cold running water to remove brine. Place olives in a large bowl with the spring onions, lemon & orange zests, cinammon and both seeds. Mix well
  • In a seperate bowl, whisk together the vinegar, orange juice, olive oil, mint and parsley. Pour over the olives.
  • Toss well to coat olives in all the juices. Cover and chill in the fridge for upto 2 hours. They will also last in the fridge for up to 3 days.

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