Kalamata Olive Spread and Dip
Adapted from Bouchon by Thomas Keller
Kalamata Olive Spread is a versatile condiment with a creamy texture and a savory tang. Try it on burgers, sandwiches, sliced bread, flatbread, wraps, and crackers. Or use it as a dip for veggie sticks.
Prep Time: 10 minutes
Cook Time: —
Serving Size: 1 ½ Cups
8 ounces fromage blanc
1 tablespoon chives, minced
1 tablespoon capers, drained and minced
1 tablespoon shallots, minced
½ cup Kalamata olives (or other black oil cured olive) pitted and coarsely chopped
¼ cup extra virgin olive oil
Freshly ground black pepper, to taste
¼ teaspoon fine sea salt
1 tablespoon extra virgin olive oil, for drizzling
2 teaspoons parsley, finely chopped, for sprinkling
Mince the chives, capers, and shallots. Pit and chop the ½ cup of Kalamata olives.
Add 8 ounces of fromage blanc to a medium sized bowl. Add in the 1 tablespoon minced chives, 1 tablespoon minced capers, 1 tablespoon minced shallots, ½ cup chopped Kalamata olives, and the ¼ cup extra virgin olive oil. Stir to combine. Taste for seasoning and add in freshly ground black pepper and about ¼ teaspoon fine sea salt (or to taste).
The olive spread can be made in advance. It will keep in the refrigerator for a few days. It tastes best if you let it come to room temperature (or close to) before serving.
Just before serving drizzle with additional extra virgin olive oil and sprinkle with 2 teaspoons finely chopped parsley.