A high nutrition food spread providing walnut-based compositions are disclosed. The spreads have desirable taste and consistency characteristics as well as palatability. Generally, the composition is produced as a spread to be used on its own or can be used in conjunction with olives or pickled vegetables. The composition may be used in many applications in place of products such as butter, margarine, jelly, jam, honey, hummus, tapenade or other similar products. The spread is lower in fat and cholesterol than many conventional spreads, but still provides a pleasing flavor and is compatible with many flavoring options.
