Green Olive Spread with Honey and Lemon
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Ingredients 🧂🥕
- Green Olives200 g
- Garlic0.2 pcs
- Lemons0.3 pcs
- Honey20 g
- Olive Oil75 ml
- Lemon Pepper0.3 g
- Chili Powder0.1 g
- Salt0.2 g
Instructions 👩🍳
Step-by-step:
- Prepare the green olives: Drain the green olives and remove any stones. Use the illustrated recipe for the exact quantities, timings and cooking settings.
- Prepare the garlic and lemon: Peel the garlic and prepare the lemon juice.
- Blend the olive spread: Combine the olives with garlic, lemon, honey and the recipe's olive oil. Blend to a spreadable texture while retaining structure as desired.
- Serve the spread: Stir to distribute the oil evenly and serve with bread or the recipe's accompaniments. Refrigerate any remainder.
Green olive spread with honey, lemon and a little heat
Salty olives, a little honey and a squeeze of lemon: this green olive spread belongs beside the bread basket. Make it chunky for spreading or smoother for dipping. Garlic and chili give it a savory kick, so even a thin layer brings plenty of flavor.
Drain first, season carefully
Drain the green olives, pat them dry and check each one for a pit, even if the jar says pitted. Peel and finely chop the garlic. Wash the lemon before cutting and squeeze out the juice.
Honey balances the olives' salty edge, while olive oil brings the spread together. Lemon pepper and chili powder supply the seasoning. Check the lemon pepper label: some blends already contain salt. Keep the recipe's salt for the final tasting.
Pulse instead of pouring everything in
Put the olives and garlic in a food processor with some of the oil. Pulse until chopped, stopping the machine and waiting for the blade to stop before scraping down the sides. Work in the honey, lemon juice, lemon pepper and chili, then add the remaining oil gradually.
Stop when the spread has the texture you like. Short pulses leave olive pieces; longer blending makes it finer. Taste on a piece of bread before adding salt. If the olives are particularly briny, their flavor may already be strong enough.
Transfer to a clean container and refrigerate promptly. Because this recipe contains honey, do not serve it to children younger than 12 months.
Set out bread and something crisp
Spread a little on our focaccia with tomatoes, olives and feta. Both are savory, so start with a thin layer. Grilled chicken, washed cucumber sticks and sweet pepper strips work alongside; keep the spread chilled until the food is ready.
Match the bowl to the batch
A small processor bowl helps the blades catch the olives. If the mixture keeps sitting below the blades in a large machine, use a mini chopper or chop by hand instead of adding extra oil.
Optional herbs or a vegan version
Fold in finely chopped washed parsley for a fresh finish. For a vegan variation, replace honey with a suitable vegan sweetener, adding it gradually to taste.
Leave the bread separate
For a gathering, keep the spread in its own bowl and let guests help themselves. Put a serving spoon beside it so bread and vegetables do not go into the shared bowl.
Frequently asked questions
Can I make it without a food processor?
Yes. Chop the olives and garlic finely, then stir in the remaining ingredients. The result will be more textured.
Why is it oily or loose?
Leftover brine adds water. Drain and dry the olives well; stir separated oil back in before serving.
How do I keep it chilled?
Keep covered at 40°F (4°C) or below and use promptly. Serve small portions with the reserve refrigerated. Discard spread left out longer than two hours, or one hour above 90°F (32°C).
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