Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Olive Spread with Walnuts

Condiments - Spread - -

INGREDIENTS

1 3/4 cups pitted kalamata olives or other brine-cured black olives (about 225 grams / 1/2 pound pitted)
3 tablespoons plus 1/4 cup walnuts, toasted, chopped
1/4 cup olive oil
2 teaspoons coarse-grained dijon mustard
1 garlic clove
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh sage
Pinch of cayenne pepper

METHOD

Finely chop black olives and 3 tablespoons toasted walnuts in processor. Add olive oil, dijon mustard, garlic, thyme, oregano, sage, and cayenne pepper and process until coarsely pureed. Stir in remaining 1/4 cup chopped toasted walnuts.

Spread can be prepared up to 3 days ahead. Cover with plastic and refrigerate.

Makes about 1 1/3 cups.

NOTES

Offer this flavourful spread with french-bread baguette slices that have been brushed with olive oil and toasted in a 180C/350F oven until golden.

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