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Walnut, Black Olive and Dried Tomato Spread
Walnut, Black Olive and Dried Tomato Spread

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.

  • Servings: 24 as an appetizer
  • Prep Time: N/A
  • Cook Time: N/A
Vegetarian Quick
Ingredients

1 cup oil cured black olives, pitted

1 cup 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

Directions
  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.

Nutrition

  • Calories: 80
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Monounsaturated Fat: 4 g
  • Polyunsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 160 mg
  • Total Carbohydrate: 2 g
  • Dietary Fiber: 1 g
  • Protein: 1 g