Provençal White Bean and Olive Spread

2 servingsmediumMediterranean
Provençal White Bean and Olive Spread

A Mediterranean-inspired spread made from white beans, kalamata olives, capers, and fennel seeds. Smooth, tangy, and herbaceous, this quick food processor recipe delivers authentic Provençal flavors in minutes. Serve as a dip, spread, or appetizer.

VeganVegetarianGluten-FreeDairy-FreeNut-Free

Ingredients

2 servings
  • 30 oz Great Northern beans or white beans, rinsed and drained
    cannellini beans1:1legumewhite-bean

    texture identical

    Full guide →
  • 1 tsp fennel seeds, whole
  • 4 tsp capers, drained
  • 4 tsp red wine vinegar
    white wine vinegar1:1vinegaracid

    lighter acidity

    Full guide →
  • ½ tsp dried oregano
    fresh oregano0.33:1herboregano

    stronger fresh flavor

    Full guide →
  • ¼ tsp salt
  • 16 whole kalamata olives, pitted
    green olives1:1olivebrined

    milder, less fruity

    Full guide →

Instructions

  1. 1

    Rinse and drain the white beans

  2. 2

    Add all ingredients to a food processor

  3. 3

    Process until smooth

  4. 4

    Transfer to a serving bowl

Good to Know

Storage

Refrigerate in an airtight container for up to 5 days.

Make Ahead

Prepare up to 2 days ahead; store covered in refrigerator.

Serve With

Serve with crackers, bread, crudités, or as a sandwich spread.

Common Mistakes

Watch

Over-process to avoid a paste that lacks texture distinction

Substitutions

Great Northern beans→
cannellini beans1:1legumewhite-bean

texture identical

Full guide →
Great Northern beans→
chickpeas1:1legume

slightly earthier flavor

Full guide →
red wine vinegar→
white wine vinegar1:1vinegaracid

lighter acidity

Full guide →
dried oregano→
fresh oregano0.33:1herboregano

stronger fresh flavor

Full guide →
kalamata olives→
green olives1:1olivebrined

milder, less fruity

Full guide →
Find more substitutions →