Walnut, Black Olive, and Dried Tomato Spread

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

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.


1 cup oil cured black olives, pitted
1 cup 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


  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 



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