Olive Cream Spread
A cold olive-based spread made with garlic, herbs, lemon, and olive oil.
A cold olive-based spread or dip mixed with garlic, herbs, lemon, and olive oil.
Like an olive tapenade with fresh herbs.
Blend or chop the olives to your preferred texture. Taste before adding salt, since olives can already be quite salty.
Ingredients
- 1 kg Olives
- 4 cloves Garlic
- 1 teaspoon Salt
- 1 tablespoon Oregano
- Zest of 1 lemon Zest of 1 lemon
- Juice of 1 lemon Juice of 1 lemon
- Fresh thyme Fresh thyme
- Basil Basil
- Olive oil Olive oil
- about 900 g to 850 g Black olives
Instructions
- In a prep bowl, firm up the olives, then split them and remove the pits if present.
- In a blender or food processor, combine the olives with 4 cloves of garlic, 1 teaspoon of salt, and 1 tablespoon of oregano.
- In the blender or food processor, add the zest of 1 lemon and the juice of 1 lemon.
- In the blender or food processor, add the fresh thyme and basil.
- In the blender or food processor, add the olive oil, then blend until you have a smooth olive cream.
- Refrigerate the mixture for 2 to 3 months.
- When zesting the lemon on a cutting board, zest only the yellow part of the peel without reaching the white pith, so the flavor does not become bitter.
- To serve, place the olive cream with bread on a serving plate.