Monday, July 4, 2011

Recipe: Artichoke and Green Olive Spread

This is another super duper easy appetizer recipe.  I found it at a fabulous food blog, Smitten Kitchen, and for the most part I kept the recipe the same.  I did opt to use crackers instead of toasting bread for crostini.  I should share that it has been 100 degrees here and our new house doesn't have air conditioning.  There was no way I was going to turn on our oven.


Not the prettiest appetizer but very delicious.

Artichoke and Green Olive Spread

  • 1 garlic clove, peeled
  • 1 14-ounce can artichoke hearts, drained
  • 1 cup large green olives
  • 1 tablespoon capers
  • 1/4 cup extra virgin olive oil
  • Crackers or bread for serving


  1. Put all ingredients, except the crackers or bread, in a food processor and pulse until it forms a coarse paste. 
  2. Pour into a small bowl and serve with crackers or bread.  
This can be made up to two days beforehand.  Simply cover and refrigerate until ready to serve.


  1. Oh yes! This sounds superb~ I love salty food :-)

  2. Also.... good thing you now have a heating and air person in the family ;-)