How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Olive Spread with Walnuts?

You need 9 ingredients. The key ingredients include: 1 3/4 cups pitted Kalamata olives or other brine-cured black olives (about 1/2 pound pitted), 3 tablespoons plus 1/4 cup walnuts, toasted, chopped, 1/4 cup olive oil, 2 teaspoons coarse-grained Dijon mustard, and more.

Is Olive Spread with Walnuts suitable as general?

Yes, Olive Spread with Walnuts falls under the General category and is a great choice for this type of meal.

How do I store leftover Olive Spread with Walnuts?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Olive Spread with Walnuts Recipe

Name: Olive Spread with Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups pitted Kalamata olives or other brine-cured black olives (about 1/2 pound pitted); 3 tablespoons plus 1/4 cup walnuts, toasted, chopped; 1/4 cup olive oil; 2 teaspoons coarse-grained Dijon mustard; 1 garlic clove; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh oregano; 1 teaspoon chopped fresh sage; Pinch of cayenne pepper

Try this homemade Olive Spread with Walnuts recipe the whole family will love. Made with olives, walnuts, olive oil and coarse-grained Dijon. Easy step-…

This Olive Spread with Walnuts relies on simple, everyday ingredients such as olive oil, coarse-grained dijon mustard, garlic clove and chopped fresh thyme. It comes together quickly and makes 4 servings, at about 250 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 3/4 cups pitted Kalamata olives or other brine-cured black olives (about 1/2 pound pitted)
3 tablespoons plus 1/4 cup walnuts, toasted, chopped
1/4 cup olive oil
2 teaspoons coarse-grained Dijon mustard
1 garlic clove
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh sage
Pinch of cayenne pepper

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Quick Info

Servings
4 servings
Calories
250 kcal
Category
General

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