Crushed Olive Spread: the perfect appetizer for entertaining

Packed with olives, capers, and herbs, my take on tapenade is the answer to what belongs on bread and crackers before a meal.

Meredith Hayden's Crushed Olive Spread. Picture: Emma Fishman

I’ve converted countless olive haters to olive lovers with the introduction of my fave Castelvetrano, the meaty, mild Queen of Olives. It made me wonder what other olive experiences these haters denied themselves because of misplaced prejudices, and the first thing that came to mind was tapenade. Packed with olives, capers, and herbs, tapenade is the French answer to what belongs on bread and crackers before a meal. I’ve given it a dirty martini– inspired spin by pairing it with a sidecar of blue cheese. It’s pretty much the perfect appetizer, regardless of your personal olive opinions.

Meredith Hayden. Picture: Emma Fishman

The Wishbone Kitchen Cookbook. Picture: Emma Fishman

Crushed olive spread

INGREDIENTS

• 2 cups whole or pitted green olives (I like Castelvetranos)
• 1⁄2 cup fresh flat- leaf parsley (thin stems are okay)
• 1⁄4 cup extra- virgin olive oil
• 2 tablespoons capers in brine, drained and rinsed
• 1 garlic clove, peeled
• 1 small shallot, peeled
• 1 lemon, zested and juiced (about 2 to 3 tablespoons)
• 4 ounces blue cheese, freshly crumbled (about 3⁄4 cup)
• Hard crackers, for serving

Serves 4 to 6

FOR THE OLIVES: To remove the stones, smash each olive with the flat side of your knife blade. Peel the olive flesh from the stone and discard the stone.

MAKE THE TAPENADE: In a food processor, combine the olives, parsley, olive oil, capers, garlic, shallot, lemon zest, and lemon juice. Process just until the mixture is finely and uniformly chopped.

SERVE: Transfer the tapenade to a serving plate and pile the crumbled blue cheese alongside. Serve with crackers.

The Wishbone Kitchen by Meredith Hayden (Ebury Press, RRP $55.00). Photography by Emma Fishman.