Green Olive and Rosemary Spread

Total Time
15mins
Prep 15 mins
Cook 0 mins

From my Breadman book. I haven't tried this yet.

Directions

  1. Soat the olives in hot water to cover for 1 hour to remove excess salt. Drain well and pat dry.
  2. In a food processor, process the olives, pine nuts, garlic, lemon zest, lemon juice, rosemary and red pepper flakes until finely chopped.
  3. With the machine running, pour the olive oil in and process until mixture is smooth.
  4. Serve immediately or refrigerate for several hours. Keeps, covered and refrigerated, for up to 1 week. Serve at room temperature.

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