Saturday, April 11, 2009

Black Olive Spread or Dip

This recipe is very good as either a spread on warm toasted bread bites or a dip for chips or fresh veggies.

1 - 6 oz drained weight can black olives
1/2 tsp garlic powder
1/2 tsp pepper blend
1 tsp dried marjoram or oregano 0r 1 tsp fresh thyme
2 tbs olive oil

Drain the black olives then crush them using a potato masher.
Add the olive oil, herb, garlic powder, and pepper.
Mix well.
Serve immediately but best when chilled a few hours to allow the flavors to develop.

1 comment:

  1. This reminded me of the spread/dip that I posted that I call Georgia Caviar. I love black olives.


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