Olive and Walnut Spread, Appetizer Recipe

Olive & Walnut Spread

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 & Walnut Spread

3/4 cup walnuts, lightly toasted and chopped, divided*
2 cups pitted kalamata olives, finely chopped
1/4 cup Walnut Oil
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
Baguette bread

* Toasting walnuts crisps their texture and brings out their rich aroma and taste. Toast walnuts before chopping them into smaller pieces.

To toast walnuts, preheat oven to 350° F. Place nuts 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