Spanish Olive Spread Recipes

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THREE OLIVE SPREAD



Three Olive Spread image

This recipe was given to me by a coworker for the holidays. It is best when made with olives purchased at a deli. Serve with your favorite cracker, baguettes or thin italian bread slices.

Provided by GRAYCE

Categories     Appetizers and Snacks     Vegetable     Olives

Time 1h15m

Yield 24

Number Of Ingredients 6

1 cup pitted black olives
1 cup pitted green olives
1 cup pitted kalamata olives
2 cloves garlic, peeled
3 tablespoons balsamic vinegar
3 tablespoons olive oil

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.

Nutrition Facts : Calories 45.9 calories, Carbohydrate 1.3 g, Fat 4.5 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.6 g, Sodium 284 mg, Sugar 0.3 g

SPANISH MARINATED OLIVES



Spanish Marinated Olives image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 8h10m

Yield 8 to 10 servings

Number Of Ingredients 12

1/4 cup olive oil
2 teaspoons sherry vinegar
1/2 cup mozzarella pearls
1/2 cup 1/2-inch-cubed manchego
4 cloves garlic, thinly sliced
3 sprigs fresh rosemary
2 bay leaves
Zest of 1/2 orange, peeled in long strips
1 cup Castelvetrano olives, pitted
1/2 cup kalamata olives, pitted
1/2 cup cured Beldi olives, pitted
1/2 cup 1/2-inch-cubed chorizo

Steps:

  • Add the olive oil and sherry vinegar to a small bowl and whisk.
  • Add the mozzarella, manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then toss. Add the olives, stirring to make sure they are covered in the marinade. Cover and refrigerate for 8 hours or overnight.
  • Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.

I LOVE OLIVES AND CREAM CHEESE SPREAD



I Love Olives and Cream Cheese Spread image

What's not to love? This is an easy make-ahead appetizer that takes 15 minutes to prepare and is so yummy it will be gone 15 minutes after you set it on the table. Pitted black olives and pimiento-stuffed Spanish/Manzanilla olives make it look as colorful as it is delicious. Serve it with crackers or crispinis. I also use it as a sandwich spread...it really spruces up a plain old cold-cut or deli sandwich.

Provided by CookETC

Categories     Spreads

Time 15m

Yield 8-12 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, softened (I use neufchatel cream cheese as it's lighter and easier to spread)
1/4 cup pitted black olives, finely chopped
1/4 cup pimiento-stuffed Spanish olives, finely chopped
3 tablespoons olive oil
1/4 teaspoon garlic powder
1 dash seasoning salt (optional)

Steps:

  • Mix well and chill for a minimum of 2 hours (overnight is best).
  • Serve with crackers or crispinis -- OR --
  • Use it as a spread on cold-cut or deli sandwiches.

Nutrition Facts : Calories 153.1, Fat 15.9, SaturatedFat 6.3, Cholesterol 31.2, Sodium 187.6, Carbohydrate 1.6, Fiber 0.3, Sugar 0.9, Protein 1.8

OLIVE SANDWICH SPREAD



Olive Sandwich Spread image

"This recipe was given to me by my mother many years ago," says Dorothy Warren of Toulon, Illinois. "It's tasty and unique."

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 12 servings.

Number Of Ingredients 5

6 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup chopped green olives
1/2 cup chopped pecans
1 tablespoon olive juice

Steps:

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

Nutrition Facts :

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 AND MOLASSES SPREAD



Spanish Olive and Molasses Spread image

Similar to a tapenade, you can spread this on any fish fillet or chicken, wrap in a foil pouch, and grill. This green-and-red flecked spread looks particularly pretty over a pink salmon fillet. It can also be used as a snack spread on crispy flat bread or crackers. From the "Caribbean Light" cookbook.

Provided by FLKeysJen

Categories     Spreads

Time 5m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup pimento-stuffed green olives (Spanish)
2 tablespoons fresh breadcrumbs
1 tablespoon capers, drained
2 garlic cloves, coarsely chopped
1 teaspoon molasses
black pepper, freshly ground to taste

Steps:

  • In a blender or food processor, process the olives, bread crumbs, capers and garlic on low speed until pulverized into a mixture that loosely holds together. Do not puree.
  • Transfer to a bowl, and stir in the molasses and pepper.

Nutrition Facts : Calories 10, Fat 0.1, Sodium 43.8, Carbohydrate 2.1, Fiber 0.1, Sugar 0.6, Protein 0.3

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