Recipe for cream cheese and olive log

DECEMBER 23, 2014


Serves 8

USE: 1 large package (8 ounces) cream cheese, at room temperature | 1 cup Spanish salad olives, drained (chopped green olives with pimento) | Salt, to taste | ¾ cup walnuts, chopped | 1 tablespoon chopped fresh parsley

1. In a food processor, work the cream cheese until it is soft and light. Add the olives and work in on-off motions until the olives are blended with the cream cheese.

2. Break off a large sheet of plastic wrap. Transfer the mixture to the middle of the plastic wrap and use the paper to shape the mixture into a log that is 9 inches long and 2 inches wide. Secure the ends. Refrigerate for at least 1 day or for as long as 3 days.

3. Meanwhile, in a skillet, toast the nuts, shaking the pan constantly, for 4 minutes or until browned; cool.

4. Unwrap the log and roll it in the chopped nuts. Carefully transfer to a plate and sprinkle with parsley. Serve with crackers.

Sheryl Julian


Scallop and Olive Eyeball Mousse

Looks like eyeballs tastes like fish, need we say more? Though might sound like a DIY bush tucker trial, this canapé is deceptively delicious and will kick the sophistication of your no doubt zombie-themed soiree up a notch or two.


  • Scallops500g sea scallops / 2 large egg whites / 85 g double cream / 1 tsp salt / 1 tsp white pepper / 250 g pitted green olives or pimento- stuffed olives / 1 garlic clove, crushed / 100 g mayonnaise / 1/2 tsp smoked paprika / 1 tsp fresh lemon juice / 80 ml extra-virgin olive oil / 10 slices white bread / 4 tbsp unsalted butter / 2 tbsp black olives, diced


  1. In a food processor, combine the scallops, egg whites, salt and white pepper and blend until smooth.
  2. With the machine on, add the cream in a thin stream.
  3. Scrape the puree into a bowl and refrigerate until chilled, about 30 minutes.
  4. Tear four 12-inch sheets of cling film.
  5. Spoon 1/4 of the puree onto each sheet in a 6-inch square.
  6. Slide the green olives lengthwise onto four 6-inch wooden skewers.
  7. Lay one skewer down in the center of each square.
  8. Roll the puree around the olives skewers and tightly roll up the cling film to form cylinders; twist the ends and secure with twist ties.
  9. Wrap each cylinder in another sheet of cling film and refrigerate until chilled, about 30 minutes.
  10. Bring a large, deep frying pan of water to a simmer.
  11. Add the cylinders, cover with an inverted heatproof plate to keep them submerged and poach over moderately low heat until firm, 15 to 20 minutes.
  12. Let cool, then refrigerate until completely chilled.
  13. Crush the garlic with a pinch of salt in a medium mixing bowl.
  14. Whisk in the mayonnaise, paprika and lemon juice, then whisk in the olive oil in a thin stream.
  15. Preheat the oven to 180 degrees (gas mark four).
  16. Brush the bread on both sides with the melted butter.
  17. Using a 2-inch round cutter, stamp out as many rounds as possible from the bread.
  18. Transfer the rounds to a baking sheet and toast until golden, about 15 minutes.
  19. Unwrap the cylinders and remove the skewers.
  20. Using a sharp knife, cut the cylinders into slices about inch thick.
  21. Place a piece of black olive in the center of each green olive.
  22. If desired, use a slightly smaller round cutter to stamp the mousse slices into perfect rounds.
  23. Spoon the sauce onto the toasts, top with the mousse rounds and serve.


Tapas heaven with olives – recipes


750ml flour | 10ml salt | 10ml sugar | 10g sachet of instant yeast | 50ml olive oil | 400-500ml warm water | 60ml chopped black olives | 60ml chopped green olives | extra oil for brushing

  • 20140821_834680664Put the flour, salt, sugar and yeast in a mixing bowl.
  • Add olive oil and enough warm water to mix to a dough that is soft but not sticky. Knead well until smooth and elastic.
  • Put the dough in an oiled plastic bag and leave to rise in a warm place until double in size.
  • Remove dough and knead lightly.
  • Knead the olives into the dough. Shape the dough into an oval loaf and place on a greased baking tray, cover with an oiled plastic bag and leave to rise for about 30 minutes.
  • Brush the surface with olive oil and bake at 190°C for 30-40 minutes until golden brown and the loaf sounds hollow when tapped. Remove and cool on a rack.


250ml grated Cheddar cheese | 100g butter, softened | 310ml flour | 5ml dry mustard powder | 2ml salt | 12 large green stuffed olives, drained

  • 20140821_Olive PastryPut the cheese, butter, flour, mustard and salt in a food processor and process until the mixture comes together to form a dough. Remove from the processor, wrap in cling film and set aside for 30 minutes. Break off pieces of pastry and mould around an olive. Place on a baking tray lined with baking paper.
  • Repeat with remaining dough and olives. Bake at 180°C for about 20-25 minutes until golden brown. Remove and cool. Delicious served as a cocktail snack.


250ml olive oil | 300g green olives in brine | 300g black olives in brine | 4 bay leaves | 4 sprigs of rosemary | 1-2 red chilies, seeded and sliced | a few strips of lemon rind | a few strips of orange rind | 60ml red wine vinegar

  • 20140821_citrus marinated olivesPour oil into a small saucepan. Heat over medium heat until just warm. Divide olives, bay leaves, rosemary, chili, rind and vinegar between sterilised glass jars. Pour over warm olive oil. Seal.
  • Turn jars upside down and stand for five minutes. Turn upright.
  • Allow to infuse for one week, turning once daily.

OLIVE TAPENADE (Makes 125ml)

250ml black olives, pitted | 50ml chopped parsley | 5ml chopped garlic | 2-3 anchovy fillets | 30-60ml olive oil

  • 20140821_834680664Put the olives, parsley, garlic and anchovies into a processor and process until finely chopped.
  • With the machine running, add in the olive oil. Process until smooth.
  • Store in a jar in the refrigerator and serve on slices of toasted baguette.


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