Olive spread!

(guest post from Chef JD Barrow of ICG America)

So when Bijoy approached me about doing this guest post, I had no idea what to do. So after some browsing and reading, I went to my files and found that this recipe might be up your alley! I hope you enjoy it!
  • 1.75 cups pitted Kalamata olive
  • 1/4 cup walnuts, toasted & chopped
  • 1/4 cup olive oil
  • 2 teaspoons coarse-grained Dijon mustard
  • 1 clove of garlic
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh oregano, chopped
  • 1 teaspoon fresh sage, chopped
  • 1/4 teaspoon cayenne pepper
Finely chop the black olives and 3 tablespoons of toasted walnuts in a food processor. Add the olive oil, mustard, garlic, thyme, oregano, sage, and cayenne pepper and continue to process until everything is a coarse, chunky puree. Stir in the rest of the walnuts and serve on toast. I hope you guys enjoy it!

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