What a delight it is to cook with my granddaughter Felicity, who lives in Berlin, Germany! She has an exceptional talent for cooking, and I’m constantly inspired by her sophisticated palate and uncanny ability to describe the subtle nuances of unique culinary creations.
Recently, we made this delicious Chevre and Olive Tapenade together. It passed the ever-stringent “Felicity taste-test” challenge — phew! It is simple, yet deliciously divine.
In a Pinch for Time?
This Chevre and Olive Tapenade is a splendid make-ahead appetizer — ideal for cocktail hour and beyond. While it may not be the most attractive in appearance, it certainly earns stars for being both deliciously unique and incredibly easy to prepare.
Fellow Farmington Garden Club member, Diane R., made it and brought it to a club function I hosted at Fox Hall, and she kindly shared the recipe with the members because we all raved about it, and I wanted to share it with you; it's that yummy yum.
Presentation Matters!
This is not the “prettiest” hors d’oeuvre, so presentation is everything. Serve it on a decorative plate to elevate the look — it really does make a difference. See if HERE!
🧄 Chevre & Olive Tapenade Recipe
Yield: Serves 20+ (This recipe can easily be halved!)
Tapenade Ingredients (Make in a food processor):
2 cups Kalamata olives, pitted and drained
¾ cup capers, drained (one 8 oz jar)
⅓ cup garlic cloves
½ cup olive oil
Instructions:
Combine all ingredients in a food processor.
Pulse until coarsely chopped.
Marinate for at least 3 hours, preferably overnight (or longer).
To Serve:
2 logs (11 oz each) plain Chevre (no seasoning)
Your choice of crackers
Garnish: scallions, rosemary, flowers, or any greenery for visual appeal
Place the Chevre on a decorative plate (VERY IMPORTANT to enhance its rather mundane appearance!) and press into a ½-inch high disk, aka "white pancake" shape.
Spread the tapenade on top.
Garnish along the edges with greenery of rosemary, scallions, or a few flowers for color.
Storage Tip:
The tapenade will keep in the refrigerator for at least two weeks when stored in an airtight container. It’s perfect for impromptu gatherings — just spread over fresh Chevre and serve!
Note:
If you're not a fan of garlic or Chevre, this may not be the appetizer for you. I’ve tried it on a block of feta as well — it’s good, but not quite as delectable!
I hope you enjoy this as much as Felicity and I did — both making it and enjoying it at our “little party for two!”
Oh, and for those of you who watched my Instagram reel about my Crazy Crab first course, here is my recipe for this simple but delectable dish!
Xx
Holly
PS: Please send this on to someone who loves to entertain and inspire them to subscribe!