oaf and drizzle wth olive oil, from the olive salad you made
Chop olives and pecans or nuts very fine.
Mix well.
Form into large ball and put in refrigerator 24 hours to make firm. Good with chips or spread on half slices of toast.
You can half the recipe.
Mash softened cream cheese with a fork.
Then add mayonnaise and blend well.
Stir in pecans and olives.
(Notice the recipe calls for salad olives; since they are chopped up anyway, don't spend extra money for the more expensive whole ones.)
Add olive juice and dash of pepper, but no salt.
Stir well.
This mixture will be slightly mushy.
Refrigerate for several hours in a covered container and it will become firm.
Preheat oven to 375 degrees F (190 degrees C).
Stir olive oil and tapenade together in a large bowl; add bread cubes and stir to coat. Spread cubes onto a baking sheet.
Bake in preheated oven until golden brown, 8 to 10 minutes. Cool completely before storing in an airtight container.
Put all ingredients, except olive oil in the food processor and pulse until chopped.
Turn processor on low setting and gradually add olive oil until you get a grainy texture.
I stop and start and scrape down the sides as I am going.
I try to add as little oil as possible, but enough to hold the mixture together so it will spread nicely.
Serve with slices of grainy baguette.
This is wonderful and easy.
Let cream cheese stand at room temperature until it's soft. Mash with a fork and add the mayonnaise.
After this is mixed, add pecans and chopped olives.
Mix in olive juice.
Stir well.
This will be mushy, but it's supposed to be.
Put this in a pint jar or other container.
Refrigerate for at least 24 hours.
It will become thick.
A delicious spread.
o serve, toast the bread, spread the spread, scatter anchovies and enjoy!
Mix and spread on bread for finger sandwiches.
Finely chop black olives and 3 Tbsp 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 c chopped toasted walnuts. Serve on 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.
Spread on party rye or thin white bread.
Pit olives. Snip Parsley. Beat cream cheese, mayonnaise, parsley and pressed garlic until smooth. Gently stir in olives.
Spread on toasted baguette slices. If desired garnish with finely diced red bell pepper and snipped parsley.
Chop olives and pecans finely or in a food processor.
Mix in the mayo and softened cream cheese and pepper adding the olive juice to achieve spreading consistency.
Refrigerate.
Serve on crackers or as a sandwich filling.
Let cream cheese stand at room temperature until it's soft. Mash with a fork and add mayonnaise.
Chop up pecans until you have 1/2 cup.
Chop up one cup of olives.
Put them in your bowl and add olive juice with a dash of pepper.
No salt!
Stir well. This will be mushy, but it's supposed to be that way.
Put this in a pint jar and refrigerate for at least 24 to 48 hours.
It will thicken.
Blend together the cream cheese and mayonnaise.
Stir in pecans, salad olives, olive juice and pepper; do not add any salt. Mix well.
This filling will, at first, be slightly mushy.
After a few hours of refrigeration, it will be of spreading consistency. Keeps well up to 2 weeks in the refrigerator.
Combine all ingredients except olive oil in food processor fitted with metal blade.
Process until coarsely chopped, scraping down sides of bowl once or twice.
Add oil in a thin stream with motor running and continue processing until mixture is a coarse puree.
Store the olivada in a covered container in the refrigerator for at least 3 days, or up to 2
weeks, before serving.
Remove to room temperature at least 30 minutes before serving with thinly sliced Italian bread or crackers.
Makes approximately 2 cups.
Let cream cheese stand at room temperature until soft.
Mash with a fork and add mayonnaise, pecans and olives.
Add olive juice and a dash of pepper.
Stir well.
Refrigerate for 24 hours.
Serve on toast crackers.
Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.
In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.
Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth. Refrigerate for at least one hour, or overnight if possible, before serving.
Make the bread (see recipe instructions under Muffuletta Bread).
Toss the lettuce, cucumber, onions and tomato; set aside. Cut the bread in half horizontally.
Spread a thin layer of mayonnaise on bottom half of bread.
Arrange the meats next, then lettuce mixture.
Vigorously shake the Italian dressing.
Measure and stir in the drained olives.
Spoon over the lettuce.
Sprinkle on cheese.
Spread mayonnaise on top half of bread and place on bottom half.
Cut in 8 wedges and serve.