Olive cheese spread Calories

To make olive cheese spread, remove the pits from the olives and blend or finely chop them with cheese until spreadable. Add a little olive oil if needed, then season with herbs or garlic; taste before adding salt.

Olive cheese spread works well on toast, crackers, or sandwiches, and can also be served as a dip for sliced vegetables. Its salty, savory flavor pairs particularly well with fresh tomatoes and cucumber.

No, olive cheese spread contains cheese, while traditional olive tapenade is an olive-based spread that usually does not. Tapenade often has a stronger, more concentrated olive flavor; adding cheese makes the spread milder and creamier.

Both green and black olives work in olive cheese spread. Green olives give it a sharper, tangier taste, while black olives make the flavor rounder; drain or rinse brined olives if they taste especially salty.

Homemade olive cheese spread should be kept covered in the refrigerator and used within a few days. Use a clean utensil each time, and discard it if its smell, appearance, or texture changes noticeably.

You can freeze olive cheese spread, but thawing may leave it grainy or watery because the cheese can separate. If you do freeze it, stir it well after thawing and use it in a cooked filling or dip rather than expecting its original texture.

Yes, olive cheese spread makes a flavorful sandwich filling. Spread a thin layer on bread and add ingredients such as tomato, cucumber, or roasted vegetables; blot wet vegetables first to help keep the bread from getting soggy.

Yes, olive cheese spread can be stirred into hot pasta for a quick, creamy coating. Loosen it with a little pasta water and add it off the heat so the cheese blends smoothly instead of becoming oily.

Olive cheese spread can be high in sodium because both brined olives and many cheeses are salty. Choose lower-salt ingredients and avoid adding extra salt; people who need to limit sodium should keep the serving modest.