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    You are in: Home / Recipes / Black Olive Bread Spread Recipe
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    Black Olive Bread Spread

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Brighid Kitten's Note:

    A lovely little spread that's easy to prepare, inspired by an Italian restaurant I frequent. This is my own creation; it goes best with fresh, soft Italian bread! Serve as a side, appetizer or hors d'oeuvre.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Using a can opener, open the can of pitted olives partway. Holding the cover shut to keep the olives inside, drain all of the liquid into a sink. Remove the cover (or pull it back, but don't use your fingers) and empty the olives out into a bowl.
    2. 2
      You can skip this step if you want and just go to the next one; it's up to you. Anyway, on a plate or cutting board, begin cutting the olives into small slivers (they will make an "O" shape if you cut them properly). You will want to cut every olive in the can - this may take a little while! Each olive should make 3 or 4 slivers.
    3. 3
      Once you're done cutting all the olives, return them to the bowl. Using a dough blender, push down hard on the olives in the bowl to break them up into smaller bits. If you don't have a dough blender, you can use a large fork and press the prongs down against the olives instead. Don't pulverize the olives; you'll still want some pieces with a "C" shape.
    4. 4
      Now, add the Extra Virgin Olive Oil and stir the mixture thoroughly, so the oil covers most of the olives.
    5. 5
      Once the olives and oil are mixed, add the oregano, crushed red pepper, and garlic powder. Stir thoroughly so as the spices are evenly dispersed.
    6. 6
      You're done! Chill the mixture if you wish (it can last a while), or spoon on to freshly cut Italian bread and enjoy!

    Ratings & Reviews:

    • on September 20, 2010

      55

      I prepared this a couple of days in advance for a wine trip and it was excellent on French bread. I used regular canned black olives. I used a sprinkle of ground red pepper instead of flakes. Possibly a bit more olive oil would be tasty for dipping. Great recipe Brighid Kitten and thanks for sharing it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 01, 2007

      55

      I made this for Thanksgiving. I read the suggestion of Wendy's Kitchen and served it instead of rolls with dinner.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2007

      55

      Really loved this spread with italian bread. Actually spread it inside and baked the bread in the oven covered in foil. Delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Black Olive Bread Spread

    Serving Size: 1 (26 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 94.0
     
    Calories from Fat 88
    93%
    Total Fat 9.8 g
    15%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 247.5 mg
    10%
    Total Carbohydrate 2.1 g
    0%
    Dietary Fiber 1.0 g
    4%
    Sugars 0.0 g
    0%
    Protein 0.3 g
    0%

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