- 1 cup pitted Kalamata olives
- 1/2 cup chopped roasted red peppers
- 1 clove garlic, minced
- 1 tablespoon capers
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- In a food processor or blender, combine the olives, roasted red peppers, garlic, capers, lemon juice, oregano, and salt. Pulse the mixture until it is well combined and has a spreadable consistency.
- Transfer the olive spread to a small bowl and serve immediately, or store it in the refrigerator for up to 5 days.
This vegan olive spread is a tasty and healthy alternative to traditional spreads made with cheese or mayonnaise. It is perfect for sandwiches, wraps, or as a dip for crackers or vegetables. You can adjust the consistency of the spread by adding more or less of the ingredients as needed. Enjoy!