[Kitchen Witch]

OLIVE SANDWICH SPREAD


2 (3 oz.) pkg. cream cheese, softened
1/2 C. mayonnaise
1 C. chopped green olives
1 C. chopped pecans
1 T. olive juice

In a small bowl, combine all ingredients. Spread on crackers or
bread.



Kalamata Olive Tapenade (Spread or Dip)

1 cup pitted kalamata olives
1 cup pine nuts
3 garlic cloves
1-2 cup fresh parsley
1 teaspoon fresh rosemary
1/4 cup olive oil
fresh ground black pepper
Optional - 1 cup of pitted canned black olives (decreases saltiness)


Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running.
Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or basil.
Serve at room temperature





Green Olive Tapenade


2 (10 ounce) jars well-cured pitted green olives, well drained
2 (2 ounce) cans anchovy fillets, drained (optional)
1 tablespoon chopped fresh garlic
2 teaspoons capers, drained
1/2 cup olive oil
3 teaspoons fresh lemon juice
1/2 teaspoon cayenne pepper
black pepper
salt (optional)

In a processor combine olives, anchovies, garlic and capers; process using on/off turns until coarsley chopped.
Add in the oil and process again until mixed.
Add in the lemon juice and cayenne; process until combined.
If you prefer a smoother tapenade, then process longer (I prefer a chunkier texure).
Transfer tapenade to a bowl; cover and refrigerate overnight or up to 5 days.
*NOTE* you can add in salt if desired but I don't think you will need to, as this is salty already.



MUFFULETTA SPREAD

1 cup pitted Spanish green olives
1 cup pitted black or Kalamata olives
1/4 cup chopped red onion
2 tablespoons chopped fresh basil
2 tablespoons lemon juice
1 tablespoon horseradish
2 garlic cloves
1 tablespoon Dijon mustard
Dash Louisiana Hot Sauce
Dash Worcestershire Sauce
1/2 cup olive oil
Italian bread slices

Combine first 10 ingredients in food processor. With processor
running, add oil. Process until ingredients are about the size of a
small to medium dice. Do not over-process. Cover and refrigerate for
1 hour.

Serve with toasted Italian bread slices.