Cracked and Crushed Black Olive Spread


This black olive spread a go-to recipe for managing editor Pam Brandon from Chef Norman Van Aken’s New World Cuisine cookbook, published in 1997. It’s the easiest-ever spread for toasted bread, and can sit in the refrigerator for up to a week before serving. For more easy party food, visit our archives.

Cracked and Crushed Black Olive Spread

crushed black olive spread

Makes 10 to 20 servings

Small loaf of good bread, sliced

1 cup pitted black olives

1 small clove garlic, minced

2 ounces anchovies

2 tablespoons capers, drained and rinsed

1 teaspoon Dijon mustard

2 tablespoons fresh lemon juice

2 tablespoons Spanish brandy

1/4 to 1/2 cup extra virgin olive oil

Black pepper, to taste

  1. Preheat oven to 350F. Brush bread liberally with olive oil and place on a nonstick sheet pan. Bake in the oven until barely crisp, about 4 to 6 minutes. (“If you wish, you can sauté the bread in the oil instead of toasting it in the oven,” says Norman.) Remove from oven and set aside.
  2. Place remaining ingredients in a food processor or blender and pulse until almost smooth (it should still be a little chunky). Refrigerate until ready to use.
  3. Top bread with black olive spread just before serving.