Tapenade, made with either black or green olives, is one of Provence’s most celebrated dishes. Olivade, though it has never reached such fame, is nonetheless superb. Olivade is usually made with Fromage Blanc and black olives (Niçoise or Kalamata). But in this version, I use homemade ricotta and cured olives. This makes for a lighter, yet richly-flavored, spread.
Wrapped in crisp cucumber slices, the Olivade makes a delightfully light and savory hors d’oeuvre – one that you can easily make for a crowd.
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.