Olive Spreads

An olive spread, olive oil, garlic and herbs

Though there are many types of olive spreads made with black or green olives as a base, strangely, there is no term in Italian specifically for describing a "spread." Sometimes the terms "crema" or "pasta" (paste) are used, but Italians very commonly borrow the French word "pâté" to describe a paste that can be spread over bread.

Browse this cooking guide and discover new ideas for presenting and serving olives deliciously.

Olive spread cooking and serving tips

Olive spreads can be served over small, toasted slices of bread for a delicious anytime treat.
Olive spreads can also be used inside panini (Italian sandwiches), often with rocket (or arugula) salad, cheese and cured meat. In addition, they are sometimes used to add a distinctive flavor to sauces or salads.
A few olive spreads are butter-based, and some have capers, anchovies or almonds. Many of them are prepared with extra-virgin olive oil, with or without lemon or orange and herbs and spices.
Many spreads can be mixed with creamy goat or cow cheeses, or with chopped fresh cherry tomatoes or Pachini tomatoes, from which the water and seeds have been removed.
In the United States, the term "tapenade" is often used for various spreads, but actually it refers to a very specific olive paste that originated in Provence, the southern region of France close to the Italian region of Liguria. To make tapenade, combine black olives (often, Picholines are used), olive oil, capers and anchovies. (If you prefer, try a tapenade variation made with herbes de Provençe, a classic French mix of dry herbs such as sage, marjoram, thyme, rosemary, basil, savory, lavender flowers, fennel seeds, or the addition of garlic.)
Olive spreads are extremely easy to prepare and are greatly appreciated when presented with antipasti and cheese — or as a snack with a glass of wine.

Tip: Most of these spreads can be preserved for a fair amount of time if refrigerated in glass jars. Remember to add a bit of olive oil on top which will create a seal.

Preparing a spread: how to pit an olive

The most laborious part of making an olive spread is pitting the olives. In Italy, pitted olives are rarely used for these preparations because their taste is less defined.

If you have that special little tool for the task, it will be very helpful. Otherwise just use the flat side of a large knife and flatten the olives as you would crush cloves of garlic. Then, patiently remove the "meat" from around the pit. Just be very careful not to let any pits ruin your food processor blades.