Ingredients
2 8oz. packages cream cheese - softened (I use the 1/3 less fat)
1 10oz jar pimento stuffed green olives
2 tsp olive brine from jar (adjust to your desired taste)
Method
Sources
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RecipeNLG
dataset
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RecipeNLG
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Provençal olive paste — crostini, sandwiches, pasta, fish topping
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Finely chop about 3/4 of your jar of olives. Mix these with cream cheese and brine in a large mixing bowl until well combined. Cover and chill at least 3 hours, up to over night. The longer it sets the more the cream cheese becomes infused with the olive flavor! Serve with a veggie platter, or spread over bold flavored crackers. Great make ahead party dish!