Olive Spread with Walnuts

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Olive Spread with Walnuts

 

1 3/4 cups pitted Kalamata olives or other brine-cured black olives, about 1/2

pound pitted

3 tablespoons plus 1/4 cup walnuts, toasted, chopped

1/4 cup olive oil

2 teaspoons coarse-grained Dijon mustard

1 garlic clove

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh sage

pinch of cayenne pepper

 

Finely chop black olives and 3 tablespoons toasted walnuts in processor. Add

olive oil, Dijon mustard, garlic, thyme, oregano, sage, and cayenne pepper and

process until coarsely pureed. Stir in remaining 1/4 cup chopped toasted

walnuts.

Spread French-bread baguette slices that have been brushed with olive oil and

toasted in a 350 degree oven until golden.

Makes about 1 1/3 cups.

 

 

 

 

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