Olive Spread

Cooking With Nick Stellino
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Ingredients:

1 cup Greek or Sicilian black olives, pitted
3 tablespoons drained capers, rinsed
2 tablespoons lemon juice
1 garlic clove
1 teaspoon Dijon mustard
2 tablespoons olive oil
2 tablespoons dry Marsala wine
1/2 teaspoon black pepper
3 tablespoons drained water-packed tuna
Serves 6
Printable Version
In a food processor or blender, combine all ingredients and process to form a paste. Transfer to a bowl and serve at room temperature on fresh or toasted bread slices or raw vegetables.
This spread will keep for up to a week, covered, in the refrigerator. Return to room temperature before serving.
Wine Suggestion: Merlot
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