Walnut, Black Olive and Dried Tomato Spread

Walnut, Black Olive and Dried Tomato Spread

DESCRIPTION

This spread also makes a great dip for raw vegetables. The amount of oil you will need to puree the mixture to a spreadable consistency will depend upon how much oil is in the olives and the tomatoes.

Total Time
0 Mins
Serves
4
Serving Size
appetizer portion
Meal
Course

Total Time

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins

Nutrition

Calories
80 cal
Total Fat
8 g
Trans Fat
0 g
Polyunsaturated Fat
3 g
Cholesterol
0 mg
Sodium
160 mg
Carbohydrates
2 g
Dietary Fiber
1 g
Protein
1 g

Ingredients

  • 1 cup oil cured black olives, pitted
  • 1 cup California walnuts, coarsely chopped
  • 3/4 cup jarred sun dried tomatoes, in oil, coarsely chopped
  • 2 teaspoons tomato oil from jar
  • 1 teaspoon fresh thyme leaves
  • 1/4 to 1/2 cup extra-virgin olive oil

Preparation

  1. Coarsely chop the olives and place them in a blender or food processor with the walnuts, dried tomato, tomato oil and fresh thyme.
  2. Blend or process until the mixture is well-mixed.
  3. Slowly add olive oil, pureeing or processing until the mixture reaches the desired consistency for spreading.