Green Olive And Walnut Dip Recipes

CRACKED GREEN OLIVE, WALNUT AND POMEGRANATE RELISH

This classic recipe from Paula Wolfert, who picked it up from her friend, the Turkish food journalist Ayfer Unsal, is a versatile relish that can be spooned alongside pork skewers, simply cooked fish or sliced steak. Each ingredient is important to the final relish. Leave one out and it will seem out of balance. A note: Rinse the olives with cool water before you use them, then taste one. If they seem too salty, soak them in lukewarm water for 30 minutes. Drain and rinse again.

Provided by Kim Severson

Categories easy, quick, condiments, appetizer, side dish

Time 15m

Yield 4 to 6 servings as a mezze or side dish

Number Of Ingredients 10

Cracked Green Olive, Walnut and Pomegranate Relish image

Steps:

In a bowl, combine all the ingredients and stir to mix well. The relish can be served the same day it is made. However, if covered and refrigerated for 1 to 2 days, it will mature and develop peak flavor. Bring to room temperature before serving.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 592 milligrams, Sugar 4 grams

Ingredients

8 ounces cracked green olives, pitted, rinsed and coarsely chopped
2 tablespoons extra-virgin olive oil
3/4 cup walnuts, finely chopped by hand
2 green onions, white and light green parts, minced
1/4 cup chopped fresh flat-leaf parsley
1/8 teaspoon mild red pepper flakes, preferably Aleppo or Marash, or more to taste
2 teaspoons pomegranate concentrate or molasses
1 tablespoon fresh lemon juice
Flaky sea salt and freshly ground black pepper
1/2 cup fresh or thawed frozen pomegranate seeds

GREEN OLIVE AND WALNUT DIP

Make and share this Green Olive and Walnut Dip recipe from Food.com.

Provided by mstoen

Categories Free Of...

Time 20m

Yield 2 cups

Number Of Ingredients 4

Green Olive and Walnut Dip image

Steps:

chop green olives and walnuts (I use food processor).
add Hellmann's Mayonnaise and Philadelphia Cream Cheese.
pulse until well blended.
chill if desired and serve with pita chips, crackers, favorite chip, or bread.

Nutrition Facts : Calories 906.4, Fat 87.9, SaturatedFat 27.9, Cholesterol 140.2, Sodium 1828.6, Carbohydrate 25.3, Fiber 4.2, Sugar 8.5, Protein 12.4

Ingredients

1 cup chopped green olives
1/2 cup chopped walnuts
1/2 cup Hellmann's mayonnaise
1 (8 ounce) package Philadelphia Cream Cheese

OLIVE-WALNUT PASTA

Double down on the olive oil flavor in this dish by warming a generous amount with torn green olives to dress your pasta. While you can use just one kind of olive, like mild Castelvetrano, a variety will create depth of flavor. Adding chopped walnuts provides texture and a nice dose of protein to this vegan dish, while lemon zest and juice perk everything up. It would also be good with soft herbs like oregano, dill or basil, a salty cheese like feta or Parmesan, or shrimp that's been cooked with the pasta in the last few minutes of boiling.

Provided by Ali Slagle

Categories dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Olive-Walnut Pasta image

Steps:

Bring a large pot of salted water to a boil. When the water's boiling, add the pasta and cook until al dente. Reserve 1 cup of pasta water, then drain.
While the pasta's cooking, in a large Dutch oven, stir together the olive oil, walnuts and olives. Set over medium heat and cook, stirring often, until fragrant and the walnuts are toasted, 3 to 5 minutes. Turn off the heat, finely grate in the garlic clove and season with 1 1/2 teaspoons salt and a few grinds of black pepper. Stir to combine.
Add the pasta and 1/4 cup pasta water to the walnut mixture. Cook over medium-low, stirring and adding pasta water as needed, until the pasta is well coated. Remove from heat and stir in half the lemon zest and all the lemon juice. Season to taste with salt and pepper and more lemon zest.

Ingredients

Kosher salt and black pepper
1 pound short pasta, like orecchiette, cavatelli, fusilli or elbows
1/2 cup extra-virgin olive oil
2 cups chopped walnuts
1 1/4 cups Castelvetrano olives (or a mixture of green olives), pitted and torn
1 small garlic clove, peeled
1 lemon, zested and juiced (about 3 tablespoons juice)

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Green Olive And Walnut Dip Recipes

CRACKED GREEN OLIVE, WALNUT AND POMEGRANATE RELISH

GREEN OLIVE AND WALNUT DIP

Make and share this Green Olive and Walnut Dip recipe from Food.com.

OLIVE-WALNUT PASTA

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