Olive and roasted red pepper spread Olive and roasted red pepper spread Israeli Kitchen Photo: Sarah F. Berkowitz

Olive and roasted red pepper spread

A quick and easy homemade spread for rustic breads, multi-grain crackers or as a delicious pizza crust dip.

  • Yield: Serves 10-12
  • Prep time: 5 minutes

Olives are just one of those foods – you either love ‘em or hate ‘em. But here’s the good news: Tastes change as your taste buds get older. So even if you’ve sworn to stay away from these popular Mediterranean delicacies, give them another try! And if you want to share the joy, you can bottle up the finished product, tie a ribbon around it, and give it to an olive-loving friend.

The uniqueness of this recipe is that it combines the sharp taste of fresh garlic and black and green olives with the sweet flavor of roasted red peppers. And it takes literally five minutes to prepare. Just be sure to have glass jars or a quart-sized plastic container on hand. 


  • 13.5 oz. jar green olives, stuffed with pimentos
  • 6 oz. can pitted black olives
  • 1 cup roasted red peppers, drained
  • 6-8 garlic cloves, peeled


Pour olives and red peppers into strainer to drain off juices; shake around to remove excess moisture.

Transfer to food processor and add garlic cloves (add more if you like garlicky foods, less to keep it more mild). Process until thoroughly combined.

Keeps fresh in fridge for about two weeks.

Related Topics: Mediterranean, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen