Bite-size cucumber rolls with ricotta Olivade

May 18, 2013

Bite–size cucumber rolls with ricotta Olivade

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.

Cured olives

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Bite–size cucumber rolls with ricotta Olivade

Here’s another original (and delectable!) way to serve olives: Pan-fried olives with rosemary

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.

{ 6 comments… read them below or add one }

Angie@Angie's Recipes May 18, 2013 at 11:24 pm

These are the cutest cucumber rolls I have ever seen! Bet they are as delicious as they look!


Lori Lynn May 19, 2013 at 11:55 am

Oh those little rolls are simply delightful. Great party app. Love the colors and the super-thin cucumber.


Viviane May 28, 2013 at 6:18 pm

A belated thank you for your kind words, Lori Lynn!


Balvinder May 22, 2013 at 12:44 am

I agree with Angie here, the cucumber rolls are the cutest.


RavieNomNoms May 22, 2013 at 2:58 pm

Oh my goodness! Look at these beauties! So gorgeous! Now, if only I could get Patrick to eat cucumber ;-)


Kiran @ May 28, 2013 at 12:30 am

Way too pretty to eat!


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