Walnut, Black Olive and Dried Tomato Spread
Description
This spread also makes a great dip for raw vegetables. The amount of oil you will need to puree the mixture to a spreadable consistency will depend upon how much oil is in the olives and the tomatoes.
Ingredients
- 1 cup oil cured black olives, pitted
- 1 cup California walnuts, coarsely chopped
- 3/4 cup jarred sun dried tomatoes, in oil, coarsely chopped
- 2 teaspoons tomato oil from jar
- 1 teaspoon fresh thyme leaves
- 1/4 to 1/2 cup extra-virgin olive oil
PREPARATION
- Coarsely chop the olives and place them in a blender or food processor with the walnuts, dried tomato, tomato oil and fresh thyme.
- Blend or process until the mixture is well-mixed.
- Slowly add olive oil, pureeing or processing until the mixture reaches the desired consistency for spreading.
NUTRITION
- Calories: 80 cal
- Total Fat: 8 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 3 g
- Cholesterol: 0 mg
- Sodium: 160 mg
- Carbohydrates: 2 g
- Dietary Fiber: 1 g
- Protein: 1 g