Olive and Walnut Spread Recipe


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

Olive and Walnut Spread Recipe:
Prep Time
20 mins
Total Time
20 mins
Course: Appetizer
Cuisine: American
Keyword: Olive and Walnut Spread Recipe
  • 3/4 cup walnuts, lightly toasted and chopped, divided*
  • 2 cups kalamata olives, pitted, finely-chopped
  • 1/4 cup walnut oil
  • Pinch of black pepper
  • 1 teaspoon thyme leaves, fresh, chopped
  • 1 teaspoon sage leaves, fresh, chopped
  • 1 teaspoon oregano, fresh, chopped
  • 3 teaspoons mustard, coarse-grained
  • Baguette bread
  1. To toast walnuts, preheat oven to 350 F.

  2. 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.

  3. 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.

  4. Serve with sliced baguette bread and enjoy.

Recipe Notes

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

Source:  This wonderful recipe has been provided by the Wellwood Wallace Company, producers of Australian Cold Pressed Walnut Oil.

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