Olive Spread with Walnuts

9 ingredients
5 steps

Ingredients

  • 1 3/4 cups pitted Kalamata olives or other brine-cured black olives (about 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

Directions

  1. 1
    Finely chop black olives and 3 tablespoons toasted walnuts in processor.
  2. 2
    Add olive oil, Dijon mustard, garlic, thyme, oregano, sage, and cayenne pepper and process until coarsely pureed.
  3. 3
    Stir in remaining 1/4 cup chopped toasted walnuts.
  4. 4
    (Spread can be prepared up to 3 days ahead.
  5. 5
    Cover with plastic and refrigerate.)

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