Olive spread recipe?I need one for a BBQ....?

Answer 1

Do you mean an olive-cheese dip or something more like tapenade? Either way, I've got you covered:


OLIVE CHEESE SPREAD

8 ounces chevre cheese, room temperature (if the taste is too sharp for your liking, you may substitute cream cheese)
1 1/2 cup green olives with pimento, chopped
2 Tbs olive liquid
black pepper, freshly ground
3/4 cup almonds, chopped
1/4 tsp red pepper flakes

Combine the cheese, the liquid from olives, red pepper flakes, and black pepper; mix well.

Fold in the almonds and olives.

Chill at least one hour before serving.

KOSHER TAPENADE

16 ounces (500 grams) pitted kalamata olives
8 ounces (250 grams) roasted red peppers
4 cloves garlic
1/4 cup capers
2-3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh parsley

PREPARATION:

1. Rinse the olives well in cool water in a colander (so they will be less salty). Rinse the capers and the parsley leaves too.

2. Place all ingredients in a food processor.
Process to combine, approximately 1 minute total.
The mixture should be coarsely chopped.

3. Transfer to a bowl and serve with pita, crackers or fresh vegetables.

NOTE: If stored in an airtight container, Tapenade Olive Spread can keep in the refrigerator for up to two weeks.

Answer 2

Three Olive Spread serves 24

INGREDIENTS
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

DIRECTIONS
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.

Answer 3

Tapenade
1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.

Red Pepper Tapenade
2 large cloves garlic, cracked
Extra-virgin olive oil, for drizzling
1 (16 to 18-ounce) jar roasted red peppers, drained
1/4 cup parsley leaves, a couple of handfuls
1/4 cup black oil-cured olives, 20 olives
2 tablespoons capers, drained
Place roasted red peppers in a food processor with parsley. Place a few olives at a time under the flat of a knife and whack with the heal of your hand. Discard olive pits. Add olives to the food processor. Drain a few spoonfuls of capers and add to processor. Pulse the processor and grind into a paste. Transfer to a small dish.

Fig and Olive Tapenade
1 cup chopped dried figs
1/2 cup water
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2/3 cup chopped kalamata olives
2 cloves garlic, minced
salt and pepper to taste
1/3 cup chopped toasted walnuts
1 (8 ounce) package cream cheese
Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

Answer 4

Classic Olive Tapenade

1 (16 oz) jar pittred calamata olives, drained
1 Tbsp. drained capers
1 Tbsp. sherry vinegar or white wine vinegar
1 tsp. lemon juice
1 garlic clove, crushed
1/4 tsp. fresh ground pepper
1 tsp. rum (optional)
3 Tbsp. EVOO

Pulse first 6 ingredients, and rum if desired, in food processor 3 or 4 times.
Gradually add oil and pulse another 3 or 4 times until mix forms coarse paste.

makes 1 cup

--Southern Living, April 2001

Answer 5

I always take & mix 1 block cream cheese @ room temp with one bag finely shredded cheddar, 1 jar of green olives - drained & chopped, a dash of worchester sauce & a few splashes of hot sauce. Mix together well, then roll into log shape. Serve with assorted crackers.......Yummy!!

Answer 6

1c olives
1/4 olive oil
couple anchovies
2 tbs fresh italian flat leaf parsley
salt
pepper
squeese of lemon

PLACE IN A FOOD PROCESSOR AND BLEND UP.

bon apetite

Answer 7

type it in to google sweety