Olive Nut Spread Recipe: Mediterranean Creaminess in a Jar

This spread captures the essence of Mediterranean flavors in every bite. I developed this recipe after a trip to Provence, where I fell in love with the simple yet bold combinations of olives and nuts.

The beauty lies in its versatility—use it as a dip, sandwich spread, or topping for crostini. David and I tested this on three different food processors to ensure it works in any kitchen.

What you get is a rich, creamy blend with chunks of briny olives and toasted nuts. The texture is perfectly balanced between smooth and rustic, with a depth of flavor that’s both salty and nutty.

Store in an airtight container in the fridge for up to two weeks. Here’s how to make this restaurant-quality condiment at home.

Ingredients for Olive Nut Spread

A handful of Mediterranean staples blend into this rich, briny, nutty spread.

The olives are everything here. Kalamata olives from a specialty store or olive bar have the best briny punch, but jarred works (drain and rinse well). For nuts, Trader Joe’s has great raw almonds and walnuts at fair prices. Toasting the nuts yourself (350°F for 8-10 minutes) deepens the flavor more than pre-toasted. The olive oil? Splurge on a bottle from Provence if you can—it makes a difference.

Swap walnuts for pecans or pistachios if that’s what you’ve got. No fresh herbs? Dried at one-third the amount works fine, but fresh gives that bright pop. If you’re missing green olives, just double the Kalamatas. The garlic can be adjusted to taste—two cloves is my sweet spot. For extra creaminess, some folks add a spoonful of tahini (not traditional but delicious).

This keeps 10-14 days in the fridge in an airtight container. The flavors actually improve after a day. Freezing isn’t ideal—olive oil separates and the texture gets grainy. Best served at room temperature for maximum spreadability.

Step-by-Step Instructions for Olive Nut Spread

Here’s the method. Straightforward, tested, works every time.

Step 1: Toast and Chop the Nuts

Preheat your oven to 350°F. Spread the 0.75 cup Almonds and 0.5 cup Walnuts on a baking sheet in a single layer. Toast for 8-10 minutes until they’re golden brown and fragrant—this brings out their natural oils and deepens the flavor.

Let them cool completely, then roughly chop. I like to leave some pieces slightly larger for texture. Toasting is crucial; raw nuts can taste bland and won’t blend as smoothly into the spread.

Step 2: Prepare the Olives and Aromatics

Roughly chop the 1 cup Kalamata Olives and 0.5 cup Green Olives if you haven’t already. Pit them if needed—this prevents bitter chunks in your finished spread. Mince the 2 cloves Garlic Cloves finely so they distribute evenly without overpowering any single bite.

Finely chop the 1 tbsp Fresh Rosemary and strip the leaves from the 1 tbsp Fresh Thyme. These herbs add a fresh, earthy note that balances the richness of the nuts and olives.

Step 3: Combine All Ingredients

In a food processor, combine the toasted and chopped Almonds, Walnuts, chopped Kalamata Olives, Green Olives, minced Garlic Cloves, Fresh Rosemary, and Fresh Thyme.

Pulse until the mixture is finely chopped but still has some texture—about 20-30 seconds. You want it chunky, not pasty. Scrape down the sides as needed to ensure everything is evenly incorporated.

Step 4: Emulsify with Olive Oil and Citrus

With the food processor running, slowly drizzle in the 0.5 cup Extra-Virgin Olive Oil. This creates a creamy emulsion that binds everything together. Stop and scrape the sides, then add the 2 tbsp Lemon Juice and 1 tsp Lemon Zest.

Pulse a few more times to combine. The Lemon Juice brightens the rich flavors, while the Lemon Zest adds a subtle, aromatic depth. Taste and adjust seasoning if needed, though the olives usually provide enough saltiness.

The spread should be thick but spreadable. If it’s too thick, add a bit more Extra-Virgin Olive Oil, 1 tablespoon at a time, until it reaches your desired consistency.

Best Sauces and Condiments for These Flavors

Classic Pairings

This spread shines on crusty french baguette slices, toasted until golden. I also love it with pita chips or cucumber slices for a lighter option. The briny, nutty flavors pair beautifully with crisp textures.

Cheese Board Star

Add a small bowl of this to your next cheese board alongside aged cheddar and goat cheese. The salty olives complement the creamy cheeses perfectly. David always requests this at our family gatherings. 💛

Sandwich Upgrade

Swap mayonnaise for this spread in your next turkey sandwich or veggie wrap. It adds Mediterranean flair to everyday lunches. A thin layer on grilled chicken paninis transforms the whole dish.

Pasta Enhancer

Toss 2 tablespoons with hot pasta, a splash of pasta water, and fresh parsley. The oil in the spread creates a quick, flavorful sauce. I discovered this trick during my Asheville farm-to-table days.

Protein Partner

Serve with grilled lamb chops or roasted chicken for a Mediterranean-inspired meal. The spread’s acidity cuts through rich meats beautifully. A dollop on seared scallops is surprisingly delicious. 🔥

Breakfast Twist

Spread on warm biscuits or English muffins for a savory breakfast. Top with a fried egg for extra richness. This became a weekend tradition after we moved to Austin.

Frequently Asked Questions