Foods | Cooking
Hints & Tips
This wonderful recipe and photo have been provided by the
Wellwood Wallace Company, producers of Australian Cold Pressed Walnut Oil. This spread makes a delicious topping for
bruschetta, crostini, pasta, rice, potatoes, crackers, and/or a dip for crudités.
Check out Linda's
Appetizer Recipes for more great appetizer ideas.
Olive and Walnut Spread Recipe:
Dips & Spreads,
Prep time: 20 min
3/4 cup walnuts, lightly toasted and chopped, divided*
2 cups pitted kalamata olives, finely chopped
Pinch of black pepper
1 clove garlic, chopped
1 teaspoon fresh
thyme leaves, chopped
1 teaspoon fresh sage leaves, chopped
1 teaspoon fresh oregano, chopped
3 teaspoons coarse-grained mustard
* Toasting walnuts crisps their texture and
brings out their rich aroma and taste. Toast walnuts before chopping them into smaller
To toast walnuts, preheat oven to 350° F.
Place walnuts in a single layer in an ungreased shallow pan or rimmed baking sheet.
Bake 5 to 10 minutes, stirring once or twice during toasting to aid in even browning, or
until they are golden brown. Remove from oven and remove from pan; let cool.
NOTE: The first time you try toasting walnuts, it's better to err on the side of under-toasting than over-toasting.
In the bowl of a blender or food processor, add 1/4 cup walnuts, olives, walnut
oil, pepper, garlic, thyme, sage, oregano, and mustard; process until coarsely pureed. Stir in remaining 1/2 cup chopped walnuts.
Serve with sliced baguette bread and enjoy.