Turkish Olive and Walnut Spread Recipe
A thick, aromatic spread made from black olives, walnuts and herbs is Turkey’s answer to tapenade. In Turkey, such spreads appear on the breakfast table alongside cheese, tomatoes and bread, but they also work perfectly as a party appetizer. The flavor is deep, slightly smoky and nutty, ideal for dipping pieces of bread.
This Turkish-style olive and walnut spread offers a deeper, nuttier alternative to classic tapenade. Toasted walnuts add a subtle smokiness and rich body, while herbs and lemon juice brighten the flavor, making it equally at home on a breakfast table or as an elegant party dip.
Chef's tips
Use good-quality, not overly salty olives – they define the whole flavor of the spread. Toast the walnuts just until fragrant, as burning them will make the spread bitter. If the mixture seems too thick, loosen it with a little extra olive oil instead of water to keep the taste rich and concentrated.
How to serve
Serve in a small bowl with a drizzle of olive oil and a sprinkle of fresh parsley. Offer alongside warm flatbread, crusty baguette slices or crisp vegetable sticks. It also works wonderfully as a flavorful layer in sandwiches or wraps, especially with grilled vegetables or soft cheeses like feta.
Ingredients
- olives black, pitted - 200 g
- walnuts shelled - 50 g
- tomato paste - 1 tablespoon
- garlic - 1 clove
- lemon juice freshly squeezed - 1 tablespoon
- olive oil - 3 tablespoons
- parsley finely chopped - 2 tablespoons
- thyme dried - 0.5 teaspoons
- paprika sweet - 0.5 teaspoons
- black pepper freshly ground - 0.25 teaspoons
Preparation
- Place the walnuts in a dry frying pan and toast over medium heat for 3–4 minutes, shaking the pan often, until they are lightly golden and fragrant; set aside to cool.
- Drain the olives and pat them dry with a paper towel so the spread doesn’t turn out too watery.
- Peel the garlic and cut it into a few smaller pieces.
- Rinse the parsley, pat it dry and roughly chop it.
- Put the olives, walnuts, garlic, parsley, tomato paste, lemon juice, olive oil, thyme, paprika and pepper into a food processor or blender.
- Pulse for 20–30 seconds until the ingredients start to come together, then blend until you get a spread – you can leave small pieces for a more interesting texture.
- Taste the spread and, if needed, adjust the seasoning with more lemon juice or a little extra pepper; you usually don’t need salt because the olives are salty.
- Transfer the spread to a small bowl, smooth the surface with a spoon and drizzle with a little olive oil; if you like, garnish with parsley leaves.
- Refrigerate for at least 30 minutes to let the flavors meld, then serve chilled or at room temperature.
Storage
Pastę przechowuj w małym słoiku, zalewając wierzch cienką warstwą oliwy; w lodówce wytrzyma do 5 dni, a po zamrożeniu do 2 miesięcy.
