The dip that has quite literally turned olive haters into lovers. The amount of times I have heard “I don’t even like olives, and I love this dip” is crazy. This is one of my most popular and re-created recipes of all time and a top 5 personal favorite of my own. This seared Castelvatrano olive and garlic whipped goat cheese dip the perfect appetizer for your next gathering.

Castelvatrano olives are usually the olives I recommend to someone who “hates olives”. They are buttery, lightly salty, and a great beginner olive for those who don’t like the usual briney flavor that olives offer. Between that, the pistachios, craisins, fresh herbs, orange zest, and red chili flakes – this olive topping hits just about every flavor and texture note.

For fresh herbs, I used dill, parsley, and oregano – but you could honestly use whatever your favorites are here. Basil would also be a lovely addition or substitute but play around with whatever your preference is. Always play around with your food and adjust recipes to your liking – that’s where a lot of the fun and creativity comes into cooking!

GADGETS I USED FOR THIS RECIPE

1. FOOD PROCESSOR – This little food processor is my favorite – I use it all of the time, and it’s small so it hardly takes up space in the kitchen. It’s great for sauces, marinades, dips, salsas, chopping, etc.
2. MANDOLINE – This is the mandoline that I use – I didn’t get it until a few weeks ago and I’m unsure why it took me so long to get one of these. It makes thinly slicing things (the shallot, in this case) so quick and easy.

As always, let me know in the comments if you make this recipe. I hope you love it <3 xoxo

Pan-Fried Castelvatrano Olives and Garlic Whipped Goat Cheese

megan sheley

This recipe turns olive haters into lovers. It's one of my most popular and recreated recipes of all time – and a personal favorite! Using buttery Castelvatrano olives, fresh herbs, orange zest, pistachios, and craisins, this hits just about every single note.

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Course Appetizer

Cuisine American

Servings 6 people

Equipment

• 1 food processor

Ingredients

  

• 9-10 oz pitted Castelvatrano olives
• 1 shallot thinly sliced
• 1 clove of garlic minced
• pinch of salt
• 1/2 orange juiced
• pinch of red pepper flakes
• 3 tbsp chopped parsley
• 1 tbsp chopped oregano
• 2 tbsp chopped dill
• 1/4 crushed pistachios
• 1/4 cup craisins dried cranberries
• 12 oz goat cheese
• 1/4 cup heavy cream
• 1 small clove of garlic
• 1 tbsp balsamic vinegar
• pinch of salt
• French baguette
• olive oil drizzle
• dried oregano to sprinkle on bread

Instructions

 

• Pre heat your oven to 350 degrees for your bread. While preheating, start your whipped goat cheese by adding cheese, garlic, balsamic vinegar, pinch of salt, and cream to a food processor – process this until really smooth. Place in the fridge until ready to serve.
• Tear up your bread into bite sized pieces that are easy for dipping. place onto a baking sheet and drizzle with olive oil and sprinkle with dried oregano. Bake in the oven for about 15 minutes until golden and crispy.
• Thinly slice a shallot and set aside. I used a mandolin for this for ease. In a large *hot* skillet, add in your drained Castelvatrano olives (please make sure these are pitted). Let these sit, you want them to blister and brown. Stir after a few minutes.
• Add in the sliced shallots and saute for a couple minutes, add in minced garlic and stir again. Add in fresh squeeze orange juice from 1/2 an orange and a tiny pinch of salt. Remove from heat. (CHECK ON YOUR BREAD!)
• Give your olive mixture a rough chop to make the olives easier to eat. Place into a large bowl and add in your chopped herbs (dill, parsley, and oregano – you really can use any herbs that you want here), red chili flakes, crushed pistachios, and craisins. Stir well.
• Place your goat cheese into a low bowl for easy serving, top with olive mixture, and using the other half of the orange, zest on top!
• Serve with crusty bread and enjoy!

Keyword appetizers, dips, goat cheese, olives