Herby and garlicky, these marinated olives are served over sweet, tangy, and creamy honey whipped goat cheese. This is the simplest of appetizers, yet so amazingly GOOD. And the best part? This is a completely no-cook recipe! And for a can’t-fail appetizer, be sure to serve with crusty bread for scooping. Perfect for all of your upcoming backyard parties!
I love this dip! To me, goat cheese is so underrated and not highlighted enough. We use a lot of feta cheese, but goat cheese is so special!
It’s creamy and tangy and adds such a yummy, unique flavor to recipes. I love to cook with goat cheese in the summertime. I find its tanginess pairs wonderfully with fresh summer fruits, in-season vegetables, and herbs!
The details are pretty darn simple:
The beauty of this recipe really is just how easy and no fuss it is. There’s no cooking involved, very little hands-on prep, and you can even prepare everything ahead of time! In fact, the longer the olives marinate, the more flavor they’ll develop.
And that’s where this recipe starts, with the olives!!
I’ve made similar recipes and paired feta cheese with roasted olives. But marinating the olives to incorporate them into summer recipes is equally delish.
First, pick your favorite variety of mixed olives. I find it best to source really good, pitted olives. Buying olives with the pits removed saves a lot of time. It’s simply so much easier and more convenient.
You’ll marinate the olives in a mix of garlic, shallots, herbs, spices, and olive oil. You can use your favorite mix of herbs, but I really love fresh thyme, oregano, and basil.
Marinate the olives for at least 30 minutes. As I mentioned though, the longer you can let them sit, the better! Try to make them the day before you plan to serve them.
Now the goat cheese! Simply toss it in the food processor with a small amount of honey and whip until it’s light and creamy.
If you’ve never had whipped goat cheese, it’s going to become a new favorite. So creamy and tangy in just the right ways. Perfect when paired with fresh summer fruits and olives.
Put it all together:
I like to swirl the goat cheese around in a wide, shallow bowl. Then I spoon the olives and marinating oil over top.
Lastly, add some grilled-up ciabatta bread on the side for scooping. Charred bread is a must.
And that’s it!
We all need effortless appetizers to help make entertaining stress-free. Whether you’re gathering just with family, or a special group of friends, easy entertaining is always appreciated!
More Recipe Suggestions:
Herbed Chicken with Goat Cheese and Prosciutto
Creamy Chicken with Mushrooms and Dijon Sauce
Original Author: Half Baked Harvest
Honey Whipped Goat Cheese with Marinated Olives
Equipment
Ingredients
Marinated Olives:
- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fig preserves optional
- 2 cloves garlic sliced
- 1 shallot chopped
- 1 tablespoon lemon zest
- 1/4 cup basil chopped
- 2 tablespoons chopped thyme
- chili flakes
- 2 cups mixed olives pitted
- 1/2 cup oil packed sun-dried tomatoes sliced
Honey Whipped Goat Cheese:
- 1 log 10 ounces goat cheese, at room temperature
- 4 ounces cream cheese at room temperature
- 2-3 tablespoons honey
- sea salt
Instructions
- In a bowl, whisk together the olive oil, balsamic vinegar, fig preserves, garlic, shallots, lemon zest, basil, thyme, and chili flakes. Add the olives, then add the sun-dried tomatoes with oil and toss to combine. Let sit 30 minutes or up to 5 days in the fridge.
- Meanwhile, combine the goat cheese, cream cheese, honey, and a pinch of salt in a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the fridge for up to 3 days but bring to room temp before serving.
- Spoon the goat cheese into a serving bowl, then top with the olives and marinating oil. Serve with fresh herbs, bread/crackers.
Notes:
- To Make Ahead: the olives can be made up to 5 days ahead of time and kept in the fridge. The goat cheese can be made up to 3 days ahead and kept in the fridge. Bring to room temperature before serving.
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