Olive Nut Spread Food

HELOISE'S OLIVE NUT SPREAD

Heloise's Olive Nut Spread image

I keep on finding then losing this recipe. I am going to post it now before I lose it again. Delicious with pecans and olives and creamy. Will last in the fridge for weeks but never ever does in my house. I love it with Triscuits.

Provided by mandabears

Categories < 15 Mins

Time 5m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

6 ounces cream cheese, softened, i use low fat
1/2 cup mayonnaise, i use low fat hellmans
1/2 cup chopped pecans, also can use walnuts
1 cup sliced green olives
2 tablespoons olive juice, from olive jar
1 dash pepper

Steps:

Mix all ingredients together well.
Great on a sandwich or on crackers.

Nutrition Facts : Calories 201.6, Fat 19.7, SaturatedFat 5.6, Cholesterol 27.2, Sodium 434.2, Carbohydrate 6, Fiber 1.2, Sugar 2, Protein 2.2

CREAM CHEESE, OLIVE, AND NUTS SPREAD

Cream Cheese, Olive, and Nuts Spread image

This spread has always been a favorite of mine, but it must have nuts for texture. For a party, It's delicious and elegant on nut bread. Always a hit, with everyone wondering what's in it. People find it very interesting and different from most dips and spreads.

Provided by Leezbeez

Categories Spreads

Time 5m

Yield 20 serving(s)

Number Of Ingredients 4

Ingredients

1 (8 ounce) package cream cheese
1 (8 ounce) jar green olives with pimentos
walnuts, 1/2 Cup, chopped
nut bread, thinly sliced or Cut with small cookie cutter for hors d'oeuvres

Steps:

Add olive juice a little at a time to room temperature cream cheese and whip until light and fluffy.
Chop the olives and walnuts and add to cream cheese mixture.

Nutrition Facts : Calories 41.5, Fat 3.9, SaturatedFat 2.2, Cholesterol 12.5, Sodium 38, Carbohydrate 1, Fiber 0.2, Sugar 0.7, Protein 0.8

RICOTTA, OLIVE AND PINE NUT SPREAD

Ricotta, Olive and Pine Nut Spread image

Provided by Giada De Laurentiis

Categories condiment

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

One 15-ounce container whole milk ricotta cheese
1 cup large green olives, pitted (about 12)
1/2 cup pine nuts, toasted (2 1/2 ounces)* see Cook's Note
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/4 packed cup fresh flat-leaf parsley leaves
Serving suggestion: serve on grilled bread, in endive leaves or as a dip for crudite.

Steps:

In a food processor, combine the ricotta cheese, olives, pine nuts, olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Pulse until smooth. Add the parsley and pulse until combined. Season with salt and pepper.
Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 7 minutes until lightly toasted. Cool completely before using.

OLIVE NUT SPREAD

Olive Nut Spread image

Make and share this Olive Nut Spread recipe from Food.com.

Provided by GingerlyJ

Categories Spreads

Time 5m

Yield 8 , 8 serving(s)

Number Of Ingredients 5

Ingredients

8 ounces cream cheese
1/2 cup light mayonnaise
2 tablespoons olive juice
1 cup chopped green olives
8 ounces chopped pecans

Steps:

Mix cream cheese and may and mix until well combined add everything else and chill.

Nutrition Facts : Calories 369.3, Fat 37.8, SaturatedFat 9.1, Cholesterol 36.4, Sodium 464.9, Carbohydrate 6.6, Fiber 3.3, Sugar 1.9, Protein 5

WALNUT-PEPPER SPREAD

Walnut-Pepper Spread image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cups toasted walnuts
1/4 cup olive oil
1/4 cup walnut oil
2 tablespoons lemon juice
2 teaspoons honey
1 teaspoon fine salt
1/2 teaspoon red pepper flakes
1 chopped roasted red pepper
1/4 cup chopped parsley

Steps:

Pulse the toasted walnuts, olive oil, walnut oil, lemon juice, honey, salt and red pepper flakes in a food processor. Transfer to a bowl; mix in the roasted red pepper and parsley.

OLIVE SPREAD

Olive Spread image

Provided by Food Network

Categories main-dish

Time 10m

Number Of Ingredients 6

Ingredients

3 whole green onions, chopped
1 (8 ounce) can ripe olives, drained well
3 cloves garlic, minced
Juice of 1 lemon
2 ounces plus more ricotta cheese (optional)
Salt and freshly ground black pepper if needed

Steps:

Place all of the ingredients in a food processor or blender and puree. If the mixture is too thin, add 2 ounces or more of ricotta cheese to thicken it. Season with salt and pepper.

HELOISE'S OLIVE NUT SANDWICH SPREAD

Heloise's Olive Nut Sandwich Spread image

Make and share this Heloise's Olive Nut Sandwich Spread recipe from Food.com.

Provided by ElaineAnn

Categories < 15 Mins

Time 10m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

6 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup pecans, chopped
1 cup black olives, chopped
2 tablespoons olive juice
pepper, to taste

Steps:

Let cream cheese stand at room temperature until soft. Mash with a fork and add mayonnaise.
Add chopped pecans, olives and olive juice. Stir well.
Add pepper to taste.
The mixture should be mushy.
Store in pint jars for 24 to 48 hours. It will thicken.
Good on crackers, thin toast, or thin bread and lettuce.

OLIVE SANDWICH SPREAD

Olive Sandwich Spread image

"This recipe was given to me by my mother many years ago," says Dorothy Warren of Toulon, Illinois. "It's tasty and unique."

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 12 servings.

Number Of Ingredients 5

Ingredients

6 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup chopped green olives
1/2 cup chopped pecans
1 tablespoon olive juice

Steps:

In a small bowl, combine all the ingredients. Spread on crackers or bread.

Nutrition Facts :

OLIVE-NUT SPREAD

Olive-Nut Spread image

Provided by My Food and Family

Categories Recipes

Time 5m

Number Of Ingredients 4

Ingredients

2 tablespoons milk
3 ounces cream cheese, softened
1/4 chopped pimento-stuffed olives
1/2 cup chopped walnuts

Steps:

Beat the milk into the cream cheese.
Then add the chopped olives and chopped walnuts.
Refrigerate, covered.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PARTY SANDWICH LOAF

Party Sandwich Loaf image

This sandwich loaf will be the talk of the party. Lots can be said about the delicious shrimp, olive and ham fillings!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 4h

Yield 24

Number Of Ingredients 20

Ingredients

1/3 cup mayonnaise or salad dressing
1/4 cup finely chopped celery
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 hard-cooked eggs, finely chopped
2 cans (4 oz each) tiny shrimp, rinsed, drained, chopped
2 packages (3 oz each) cream cheese, softened
1 cup finely chopped walnuts (4 oz)
1/2 cup finely chopped pimiento-stuffed olives
1/2 cup sour cream
1/4 cup sweet pickle relish, drained
2 tablespoons grated onions
1/8 teaspoon red pepper sauce
2 cans (4 1/4 oz each) deviled ham
2 loaves (1 1/2 lb each) unsliced sandwich bread
1/2 cup butter or margarine, softened
4 packages (8 oz each) cream cheese, softened
1 cup half-and-half
Few drops food color, if desired

Steps:

In medium bowl, mix all shrimp salad spread ingredients until well blended. In second medium bowl, mix all olive-nut spread ingredients until well blended. In third medium bowl, mix all deviled ham spread ingredients until well blended.
Trim crusts from bread loaves. Cut each loaf horizontally into 4 equal slices. Lightly spread butter over 3 slices. Place 1 buttered slice on each of 2 serving plates or trays; spread each evenly with half of the shrimp salad spread. Top with second buttered slices; spread each evenly with half of the olive-nut spread. Top with third buttered slices; spread each evenly with half of the deviled ham spread. Top with unbuttered slices. Lightly press each loaf together.
In medium bowl, mix 4 packages cream cheese, half-and-half and food color. Spread half of mixture over sides and top of each loaf. Refrigerate about 30 minutes or until cream cheese mixture has set. Cover tightly; refrigerate at least 2 1/2 hours but no longer than 24 hours. To serve, remove from refrigerator, cut into slices. Store covered in refrigerator.

Nutrition Facts : Calories 305, Carbohydrate 31 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 870 mg

GREEN OLIVE PESTO

Green Olive Pesto image

Categories Condiment/Spread Sauce Food Processor Garlic Olive No-Cook Vegetarian Quick & Easy Parmesan Pine Nut Parsley Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 cup firmly packed drained pimiento-stuffed green olives, rinsed well and patted dry
1/3 cup pine nuts
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 cup finely chopped fresh parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly grated Parmesan

Steps:

In a food processor purée the olives with the pine nuts, the garlic paste, and the parsley, with the motor running add the oil in a stream and the Parmesan, and blend the mixture well. Serve the pesto with 1 pound pasta, cooked and drained, reserving 3/4 cup of the pasta liquid to thin the pesto. Or serve the pesto as a spread with crackers.

HELOISE'S OLIVE NUT DIP OR SANDWICH SPREAD

Heloise's Olive Nut Dip or Sandwich Spread image

Make and share this Heloise's Olive Nut Dip or Sandwich Spread recipe from Food.com.

Provided by Bren in LR

Categories < 4 Hours

Time 1h15m

Yield 2 cups

Number Of Ingredients 6

Ingredients

8 ounces cream cheese, softened
1/2 cup real mayonnaise
1/2 cup pecans, chopped
1 cup sliced olive (the jar will say salad olives and is filled with bits and pieces of olives and pimientos)
2 tablespoons juice from the olive jars
1 dash pepper (but no salt)

Steps:

Mix all ingredients well and refrigerate for an hour or so.
Serve as a dip or sandwich spread.

Nutrition Facts : Calories 654.2, Fat 65.7, SaturatedFat 24.6, Cholesterol 125, Sodium 858.6, Carbohydrate 12.6, Fiber 4.8, Sugar 4.7, Protein 9.8

OLIVE AND ARTICHOKE TAPENADE

Olive and Artichoke Tapenade image

Categories Condiment/Spread Food Processor Herb Nut Olive Vegetable Appetizer Vegetarian Walnut Artichoke Spring Summer Chill Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 13 3/4-ounce can artichoke hearts, well drained
1/4 cup walnuts, toasted
8 large brine-cured green olives, pitted
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil

Steps:

Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)

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