Mixed Olive Spread

Keep pitted olives and pimientos in your pantry, and you can whip up an entertaining spread in just five minutes!

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Servings 20

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( 10 ) Ratings

10 Ratings

5 Stars 12%

4 Stars

3 Stars

2 Stars 12%

1 Stars 12%

Member Reviews ( 2 )

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ingredients 6
Prep Time 5 min
Total Time 0 min

Ingredients

1/2: cup pitted kalamata olives, drained

1/2: cup pitted ripe olives, drained

1/2: cup pimiento-stuffed green olives, drained

2: garlic cloves, chopped

3: tablespoons olive oil

2: tablespoons balsamic vinegar

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Directions

1 In food processor bowl with metal blade, combine all ingredients.
2 Process with on/off pulses until finely chopped. Serve with small, thin slices of Italian bread or baguette-style French bread.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tablespoon

Calories: 40
Calories from Fat: 35),

% Daily Value

Total Fat: 4g; 4%
(Saturated Fat 0g, 0% ),
Cholesterol: 0mg; 0%;
Sodium: 160mg; 160%;
Total Carbohydrate: 1g; 1%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

hwaynek

report Posted Aug. 9, 2009 7:48 PM

Yummy! So easy and taste to boot. Can't every make enough. Always have to hide some for later. I add a little mixed Italian seasoning. Did I say; Yummy!

shirbert

report Posted Oct. 6, 2008 5:33 PM

This was different and delicious. When I made it I used marinated kalamata olives and I think this made the spread a little on the salty side. I served it on bagel chips.