This bold , briny spread is effortless , elegant , and sure to impress .
Kelsey Hansen
You may think you hateolives , but this tapenade is brine a whole young perspective . Meredith Hayden , Godhead ofWishbone Kitchen , has a way of turning skeptics into believers , and this crushed olive spread is no exclusion . She ’s commute innumerable Olea europaea haters with her favorite Castelvetrano variety — the meaty , balmy " Queen of Olives"—and this recipe takes that mission a step further . inspire by the classic French tapenade , Hayden give it adirty martinitwist , pairing briny olive with a sidecar of creamy blue cheese for a balanced , bluff appetiser that ’s as telling as it is casual .
Credit:Kelsey Hansen
This is n’t your mean European olive tree tapenade . Instead of blending everything into a paste , we keep the olives somewhat low-set , giving you a satisfying pungency every time . The lemon succus and refreshing parsley balance out the grandness , while the blue cheese adds a creamy line that ready each bit feel a little fancy ( without too much endeavour ) .
How to Enjoy It
This cattle ranch smooth when scooped ontocrispy crackersor warm wassail bread , but its versatility does n’t stop there . It makes an unbelievable topping for grilled Gallus gallus , adds a slug of flavor to salads , and turn an ordinary sandwich into something extraordinary . It ’s the form of formula that looks elegant but comes together in minutes , and is arrant for a dinner party or a collation that feels a little redundant special .
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Ingredients
2cupsgreen olives(such as Castelvetranos )
1/2cuppackedItalian parsley , ( leaves
and thin stems )
1/4cupextra virgin olive fossil oil
1lemon , spice and juiced ( 1tsp.zest,3Tbsp.juice )
2Tbsp.capersin seawater , enfeeble and rinse
1small shallot , peeled(1Tbsp . )
1clove garlic , peeled
4oz.blue cheese , freshly crumbled ( about1cup )
Hardcrackers , for serving
Directions
For the Olives
If using whole olives , to take the pits , smash each European olive tree with the monotone side of your tongue blade . Peel the olive soma from the pit and discard the pit . For pitted olives , rationalise them in half .
Make the Tapenade
In a food central processing unit , combine the olives , parsley , olive oil , lemon tree piquantness and succus , capers , shallot , and garlic . operation just until the mixing is exquisitely and uniformly chop .
Serve and Enjoy
Transfer the tapenade to a serve home base and pile the crumble blue cheese alongside . answer with crackers .
Credits
formula excerpted fromThe Wishbone Kitchenby Meredith Hayden . Text copyright © 2025 by Meredith Hayden . put out in the United States by Ten Speed Press , an depression of the Crown Publishing Group , a division of Penguin Random House LLC .
