This Olive and Walnut Spread makes a delicious topping for bruschetta, crostini, pasta, rice, potatoes, crackers, and/or a dip for for your next party.
Olive and Walnut Spread Recipe:
Olive and Walnut Spread Recipe
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
* Toasting walnuts will crisp their texture and brings out their rich aroma and taste. Toast whole walnuts before chopping them into smaller pieces.
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. The first time you try toasting walnuts, it's better to error 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.
Source: This wonderful recipe has been provided by the Wellwood Wallace Company, producers of Australian Cold Pressed Walnut Oil.