Walnut, Black Olive, and Dried Tomato Spread

  • Yield: 24 servings
  • Prep: 10 mins
  • Cook: 0 mins


1cup oil cured black olives, pitted
1cup walnuts, coarsely chopped
3/4cup jarred sun dried tomatoes, in oil, coarsely chopped
2teaspoons tomato oil from jar
1teaspoon fresh thyme leaves
1/4 to 1/2cup extra-virgin olive oil


  1. Coarsely chop the olives and place them in a blender or food processor with the walnuts, dried tomato, tomato oil and fresh thyme.
  2. Blend or process until the mixture is well-mixed.
  3. Slowly add olive oil, pureeing or processing until the mixture reaches the desired consistency for spreading.

Makes about 3 cups

*Source for original: Joy of Cooking: 75th Anniversary edition copyright 2006 

Nutritional Info *per serving

  • Calories 70
  • Glycemic Load 0
  • Fat 6g
  • Saturated Fat 1g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 3g
  • Cholesterol 0mg
  • Sodium 75mg
  • Potassium 80mg
  • Carbohydrate 2g
  • Fiber 1g
  • Sugars 1g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 2%
  • Calcium 2%
  • Iron 2%