Confettura di Olive {Olive Spread}

Olives…they’re simply fantastic little bites of deliciousness. They come in many shapes and sizes and of course flavors. There’s just about an olive to satisfy every taste bud {and recipe ; } Yes, we’re obviously fans of the flavor packed OLIVE. And not only are they delectable, without them I wouldn’t have my beloved extra virgin olive oil so big bonus points there.

So many things you can do with Olives. They’re incredibly versatile and we’re here to show you just how much so ; ) The oh so talented FUJI MAMA put together a challenge in collaboration with LINDSAY OLIVES for six bloggers to come up with a Back to School lunch box recipes featuring OLIVES. Naturally I was honored when Rachael contacted me and asked if I’d like to be part, it took me about two seconds to say YES. You know I’m always up for a challenge!

So with my thinking cap on I tried to come up with something that was not only unique but TASTY featuring the Olives to put into my bambini’s lunch boxes and maybe even yours ; ) I have two school age children {plus little Bruiser who stays home with Mamma}. Miss Priss is in middle school and Middle Man is in elementary. Both have VERY different taste buds and the younger is also gluten free. Good thing I like a challenge right!

Lindsay Olives graciously sent me a variety of olives to get me started {ehem disclosure}. Before I just opened up the jars and cans and ate them all directly I decided on an olive spread. We’ve been on a canning  tear around here lately and this was right up my alley. I know, I know it’s a little far to the right but give it a chance. I used 3 different varieties of Lindsay olives for the spread: Kalamata, Black and Green. To remove some of the saltiness I boiled them two times. Voila. To counter the savoryness of the olives we needed a little something sweet. In comes the agave nectar. And for good measure and to add a little tartness some lemon and a green apple. And finally to shake things up some fresh ginger for a little zing! All these flavors really WORK together. Its a savory sweet treat for the senses.

For my middle man, it would be the perfect accompanyment to some sliced green apples to use a dipping sauce of sorts {and much better for him than the caramel sauce that comes with the prepackaged apple slices}

For Miss Priss I used it as a spread on a Sandwich that was made with toasted Ciabatta bread that was dressed with Salami, Capicola, Provolone cheese and a variety of lettuce. {Yes, you knew there would be an Italian connection somewhere}

We have one rule about food in our house. You HAVE to taste it, if you don’t like it, you don’t have to eat it but you do have to TASTE it. You’d be surprised at how much they’ll actually eat and enjoy. I love introducing new flavors and textures to my family {even if I don’t fully disclose everything they’re eating each time LOL} I’m happy to report that more  than  not they do enjoy new flavors and this  was no exception!

For a quick appetizer or snack it’s also great spread on cheese ; ) See how VERSATILE!

I’m looking forward to seeing what the rest of the bloggers came up with for this  incredibly fun event! You can check FUJI MAMA’s post for a roundup! Where I’m sure I’ll find even more healthy lunch options for my little ones {and of course myself!}


Print This Recipe

What you’ll need:
1 – 6 ounce jar Lindsay Pitted Greek Kalamata Olives – drained
1 – 6 ounce can Lindsay Large Pitted Black Olives – drained
1 – 6 ounce can Lindsay Naturals Medium Green Ripe Pitted Olives – drained
1 1/2 cup sugar
1 1/2 cup water
1 lemon – zested and then quartered
1 large green apple – peeled, cored and cubed
1/3 cup agave nectar
1″ piece of fresh ginger – minced

What to do:
1. To remove some of the salt from the olives, put the drained olives into a large saucepan and cover with water. Bring olives to a boil over medium-high heat and let boil for approximately one minute. Drain completely. Repeat this process. Set olives aside.

2. Into the saucepan add the sugar and water. Whisk well to combine. Add the zest and lemon quarters. Cook this over medium-low heat until it’s reduced by half. Once reduced, strain liquid through a sieve into a bowl and discard lemon

3. Return liquid to the sauce pan, add: apple, agave nectar, ginger and olives. Stir well to combine. Cook over medium-low heat until the apples are soft and the mixture turns thick and jam like. Remove from the heat and allow to cool.

4. Once cooled, using an immersion blender {a blender, food processor or the like} blend until you have your desired consistency.

5. Transfer olive jam to jars and refrigerate.

Buon Appetito!

Special thanks again to Rachael of La Fuji Mama and Lindsay Olives for including us in this super fun event!


  1. 1

    I love the new look Paula!

  2. 2

    The olives spreads are wonderful! And yes, the new look and feel of the blog is great!

    Bon appetit!

  3. 3

    Love the spread and your site looks fantastic!

  4. 4
    Mylynka /

    mmmmm! I would like one of those sandwiches and some apple slices & olive jam in my lunch today please? Can you deliver?? 😀

  5. 5

    i am IN LOVE. really really in love…with this olive spread and the new blog layout!

  6. 6

    My kids would love this on their lunchtime sandwiches (and so would I)! Great idea to pair it with apples.

  7. 7

    Love this Paula! I love how it’s sweet at the same time. I’m sure the kids would love it 🙂

  8. 8

    I love the new look, but you lost me with the apple/olive/ginger combo =)

  9. 9

    This looks fantastic, Paula!

  10. 10

    Oh, that looks good, especially spread on that sandwich. Thanks so much for sharing the recipe.

  11. 11

    I am LOVING all of these olive-centered posts I’m seeing! They are such a big part of the Mediterranean Diet. Love the recipe!

  12. 12

    Love the new website layout…and absolutely love this spread..

    wild Idea but nice :))
    sembra buonissima.

  13. 13

    Sounds like a delicious appetizer, I make one similiar but love the sweetness and change with this one.

  14. 14

    So delicious! You are my favorite.

  15. 15

    I LOVE this idea. I am totally intrigued by the flavor lineup and can’t wait to try it!!

  16. 16

    Looks wonderful- as does your new design!! XOXO

  17. 17

    Wow, that is interesting. Love that using this way, you get to eat so many olives which you may nor normally eat, so surely a great way of including olives in regular food 🙂

  18. 18

    The olive spread and your new makeover looks great!

  19. 19

    I’m on and off with olives, but I’m loving the look of that spread. It looks incredible!

  20. 20

    I was SO thinking about doing an olive spread, but I wasn’t quite brave enough. Yours looks SO amazing, though–I can’t wait to try it!

  21. 21

    I love how unique this spread is. The agave syrup really interests me as I always do olive spreads completely savory. A must-try.

  22. 22

    I love olives but have never tried my own spread tho must admit being intrigued by that flavor combo and it sure looks beautiful Paula…as does your ‘new’ home!

  23. 23

    Fantastic stuff, Paula!

  24. 24
    Cheri /

    Two ?s. What does the asterisk after the ginger refer to, and how much does it make?

  25. 25
    Cheri /

    LOL the asterisk was a tiny spider on my screen!

  26. 26

    Apples and olives….who would have thought. Love your creativity. So cool of Rachael to host this fun event. I love seeing what you all came up with.

  27. 27

    Your sandwich looks delicious with this spread! I think I’d love it as a snack on warm, crusty french bread.

  28. 28

    Genius! Love the simple ingredients and the melding of the savory and sweet! This is a must-try for us! Fantastic idea!

  29. 29

    *Love* that you found a way to satisfy everyone’s palate!

  30. 30

    The olive spread sounds fantastic. BUT, the new look. Don’t like at all the fact tht the tweets and stumbles… camp right over where I’d like to be reading. I find it incredibly annoying. Sorry to whine but you asked 🙂 Kate

    • 30.1
      Christy Broxton /

      Hey Kate!
      Thanks for the feedback. Can you tell me what size monitor you are utilizing or is this on a phone/ipad? I’ve reduced the size and slid the box to the left some more. Hopefully that helps.


  31. 31

    I absolutely love olives. What a different and unique way to make an olive spread…just might have to try it. And your pictures are just so professional and gorgeous. Thanks.


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