Black Olive Spread

Black Olive Spread

28
jenfer 1

"I got this recipe from a friend who can't remember where she got it. It's different than the usual creamy spreads and is versatile and delicious."

Ingredients

10 m servings 64 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 64 kcal
  • 3%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

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Reviews

28
  1. 34 Ratings

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This recipe was great by itself, but when I added an 8 oz package of cream cheese and served it with honey wheat pretzel twists and black bread toast points, it was gobbled up by all of the gues...

This was a very quick and very tasty recipe. I also used this spread on the Eggplant and Pepper sandwhiches listed on this site... they were AWESOME! I believe you're supposed to use the liq...

I put in too much garlic so it came out bitter, but overall it was good and I'm sure it had potential to be better if it were not for the extra garlic.

I read the first review and just made this without draining the can of olives (probably would have otherwise) and it turned out very runny, definitely not a spread, we will have to try using it...

I used this in my "eggplant and pepper parmesan" sandwiches. It turned out great! Since the market I went to was actually out of canned olives, I got some Turkish olives from the deli. I had t...

Excellent, loved it made it for New Years bowl party, took some suggestions and added green onions. Think it would be better with Scoops style tortillia chips.

Fabulous!! I added 1 green onion and seasoned it with salt and pepper. This is definitely a keeper.

If you like olives, olive oil and garlic you CANNOT go wrong. Served this with wine and crackers and yummo! Fast and easy in my mini food processor.

A good start but really watery. I'm not sure if you are supposed to drain the cans or not. Perhaps ok for a sandwich but on a cracker alone, not so much...