Black Olive Bread Spread Recipes

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BLACK OLIVE BREAD SPREAD



Black Olive Bread Spread image

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.

Provided by Brighid Kitten

Categories     Spreads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (6 ounce) can pitted black olives
1 1/2 fluid ounces extra virgin olive oil
1 1/2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder

Steps:

  • 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.
  • 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.
  • 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.
  • Now, add the Extra Virgin Olive Oil and stir the mixture thoroughly, so the oil covers most of the olives.
  • 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.
  • You're done! Chill the mixture if you wish (it can last a while), or spoon on to freshly cut Italian bread and enjoy!

Nutrition Facts : Calories 94, Fat 9.8, SaturatedFat 1.3, Sodium 247.5, Carbohydrate 2.1, Fiber 1.1, Sugar 0.1, Protein 0.3

BLACK OLIVE SPREAD



Black Olive Spread image

Provided by Sheila Lukins

Categories     Condiment/Spread     Food Processor     Garlic     Olive     Appetizer     Vegetarian     Quick & Easy     Parade

Number Of Ingredients 6

1 cup pitted Niçoise or Kalamata olives
3 cloves of garlic, peeled
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano
2 tablespoons chopped flat-leaf parsley

Steps:

  • Combine all of the ingredients in a food processor and, pulsing the machine on and off, process until they are just pureed. The spread should retain a bit of texture. Store, covered, in the refrigerator, up to a week.

MEDITERRANEAN BLACK OLIVE BREAD



Mediterranean Black Olive Bread image

Make and share this Mediterranean Black Olive Bread recipe from Food.com.

Provided by bmcnichol

Categories     Breads

Time 2h45m

Yield 1 loaf

Number Of Ingredients 10

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
1 1/2 teaspoons garlic powder
1 teaspoon italian seasoning
1/2 cup chopped black olives
3 tablespoons olive oil
1 1/4 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal

Steps:

  • In a bowl, mix together flour, yeast, sugar, salt, garlic powder, italian seasoning, black olives, olive oil, and water.
  • Turn out dough on a floured board.
  • Knead until smooth- about 5 to 10 minutes.
  • Let rise about 45 minutes, until it doubles in size and punch down.
  • Knead for another 5 to 10 minutes an let rise for 30 minutes, until it doubles in size.
  • Round the dough on kneading board.
  • Place dough upside down in a bowl lined with a lint-free, well floured towel.
  • Let rise until double in size.
  • While the bread is rising for the third time, put a pan of water in the bottom of the oven.
  • Preheat oven to 450 degrees.
  • Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
  • Bake loaf at 450 degrees F for 15 minutes.
  • Reduce heat to 375 degrees and bake for 30 more minutes, or until done.

Nutrition Facts : Calories 1966.8, Fat 52.3, SaturatedFat 7.2, Sodium 2846.4, Carbohydrate 328.1, Fiber 15.4, Sugar 26.3, Protein 43.9

MEDITERRANEAN BLACK OLIVE BREAD



Mediterranean Black Olive Bread image

You can vary the flavor of this bread with your choice of olive - Kalamata, Amfisa, Arbequina, Niscoise ... ... ....

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes

Yield 15

Number Of Ingredients 8

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
½ cup chopped black olives
3 tablespoons olive oil
1 ¼ cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal

Steps:

  • In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
  • Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
  • Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
  • While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
  • Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
  • Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 22.5 g, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 197.3 mg, Sugar 1.8 g

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