My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (21g)

Recipe makes 8 servings

Calories 34
Calories from Fat 24 (69%)
Amount Per Serving %DV
Total Fat 2.7g 4%
Saturated Fat 0.4g 1%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 305mg 12%
Potassium 25mg 0%
Total Carbohydrate 2.7g 0%
Dietary Fiber 0.7g 2%
Sugars 0.7g
Protein 0.5g 0%

detailed view...

how is this calculated?

Spanish Olive and Molasses Spread

Recipe #309523 | 5 min | 5 min prep | add private note
~Jen~

By: ~Jen~
Jun 15, 2008

Similar to a tapenade, you can spread this on any fish fillet or chicken, wrap in a foil pouch, and grill. This green-and-red flecked spread looks particularly pretty over a pink salmon fillet. It can also be used as a snack spread on crispy flat bread or crackers. From the "Caribbean Light" cookbook.

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    In a blender or food processor, process the olives, bread crumbs, capers and garlic on low speed until pulverized into a mixture that loosely holds together. Do not puree.
  2. 2
    Transfer to a bowl, and stir in the molasses and pepper.

Questions about this recipe?

Spot an error in this recipe?

is this recipe not exactly what you are looking for?

Try other Spanish Olive and Molasses Spread recipes

Ask the community

Browse similar recipes by category

Read all 0 reviews

Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

© 2008 Scripps Networks, Inc. All rights reserved