A go-to appetizer spread recipe that’s perfect for your large party
Created by Marilyn Harris – Food Industry Consultant, Cookbook Author & Radio Talk Show Host
2 cups whole green pitted olives, in brine
1 small fresh jalapeno pepper, trimmed, quartered and seeded
1-1/2 cups raw GoldRiver Orchards Walnuts
2 teaspoons fresh thyme leaves
1 teaspoon fresh lemon juice
1/4 cup toasted walnut oil
Place the drained olives, jalapeno, walnuts, thyme leaves and lemon juice in food processor with steel cutting blade. Process, pulsing on and off, into a coarse mixture.
Place the drained olives, jalapeno, walnuts, thyme leaves and lemon juice in food processor with steel cutting blade. Process, pulsing on and off, into a coarse mixture.
Spread onto toasted French bread slices for a tasty appetizer.