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
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
- 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.
- 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.
- Top bread with black olive spread just before serving.