The Recipes

Olive and Roasted Tomato Spread

This dish was inspired by an appetizer I had at a new restaurant in D.C.  The standout item for me was definitely their olive spread (surprise, surprise).  I made this version that seemed to be a hit.


Olive and Roasted Tomato Spread


- 1 pint pitted olives

- 1 14.5-oz. can of fire-roasted tomatoes

- 1 c. walnuts

- 3 garlic cloves, roughly chopped

- 1 lemon, zested and juiced

- small slices of Naan or other bread, toasted

- pepper

- salt

In a dry skillet, toast the walnuts for 3-4 minutes; just long enough for them to become fragrant.

Place the olives, tomatoes, walnuts, garlic, lemon zest, and lemon juice in a food processor.  Puree until a chunky texture is achieved.  Season lightly with salt and pepper to taste.

Toast the bread in the oven if preferred; serve the dip alongside.