About this recipe:This is a deliciously rich olive spread, made by blitzing together black, green and kalamata olives with garlic, balsamic vinegar and olive oil. Serve as as starter or appetiser with crostini, crackers or crusty bread. It also does well as a sandwich filler or served alongside chicken.
140g pitted black olives
140g pitted green olives
140g pitted kalamata olives
2 cloves garlic, peeled
3 tablespoons balsamic vinegar
3 tablespoons olive oil
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Method Prep:15min › Extra time:1hr chilling › Ready in:1hr15min
Combine the black olives, green olives, kalamata olives and garlic in a food processor. Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth. Refrigerate for at least one hour or overnight if possible, before serving.