Italian Olive Cheese Spread (Printable version)
Creamy Italian spread with olives, Parmesan, and fresh herbs—ideal for entertaining and easy appetizers.
# What you need:
→ Cheese & Dairy
01 - 4 oz cream cheese, softened to room temperature
02 - 2 oz mascarpone cheese
03 - 2 oz freshly grated Parmesan cheese
→ Olives
04 - 1/2 cup green olives, pitted and finely chopped
05 - 1/2 cup black olives, pitted and finely chopped
→ Flavorings & Seasonings
06 - 2 tbsp sun-dried tomatoes, finely chopped
07 - 1 clove garlic, minced
08 - 2 tbsp fresh basil, finely chopped
09 - 1 tbsp fresh parsley, finely chopped
10 - 1 tbsp extra virgin olive oil
11 - 1/4 tsp crushed red pepper flakes (optional)
12 - Freshly ground black pepper, to taste
# How To:
01 - In a medium mixing bowl, combine the softened cream cheese, mascarpone, and freshly grated Parmesan. Stir with a spatula until the mixture is smooth and uniformly creamy.
02 - Add the chopped green and black olives, sun-dried tomatoes, minced garlic, basil, parsley, olive oil, and red pepper flakes if desired. Fold everything together until all ingredients are evenly distributed throughout the cheese base.
03 - Season generously with freshly ground black pepper, adjusting the quantity to your preference. Taste and adjust seasoning as needed.
04 - Transfer the spread to a serving dish, cover tightly with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to meld and the spread to firm up.
05 - Remove from the refrigerator 10 minutes before serving. Present chilled or at room temperature alongside crusty bread, crostini, or your favorite crackers.
# Expert Advice:
01 -
- It takes ten minutes from fridge to table, which means it rescues almost any gathering.
- The combination of creamy cheese and briny olives hits a flavor note that disappears from the plate faster than anything else at a party.
02 -
- Skip the refrigeration step and you will miss the magic, because those flavors need that hour to transform from good to irresistible.
- Chopping the olives too coarsely makes the spread hard to scoop onto bread, so aim for pieces roughly the size of a lentil.
03 -
- Take the cream cheese out of the fridge an hour before you start and your arm will thank you.
- Reserve a few whole olives and a sprig of basil for the top of the spread because people eat with their eyes first.