Olive Oil Cream |WORK|

Thumbprints are one of my all time favorite cookie recipes, and this chocolate pistachio one is no exception; dare I say I love it even more than my go-to jam-filled thumbprints? Chocolate shortbread paired with a creamy pistachio filling takes this old favorite to a whole new level.

Rewind to last year in Venice when three gelati a day was not an unusual occurrence. But out of all the cups and cones and scoops, the one that stuck out the most was the Manet flavor from SuSo (called that, I assume because it is truly a work of art). With a rich and creamy hazelnut base and a ribbon of salted pistachio gianduja swirled throughout; it was, to put it simply, life changing.

Olive Oil Cream

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A new favorite! Such great rich chocolate flavor and the nutty center is delicious. My crme filling was quite dry and moldable. Used 1/2 tsp like an ice cream scope and put little dollops in the center, still so delicious!

Just made these with some pistachio cream from Costco! Was tired of eating in on toast. The cookies are delicious and I was especially happy with the pistachio rolled style as well. Mine kind of look like dinosaur eggs ?

Thank you. I bought 2 large jars of Sicilian pistachio paste (just nuts and olive oil) in SF not long ago and, as I too love to hoard specialty ingredients, have not used much of them. These will be a great holiday cookie.

I love anything pistachio. While shopping at an Italian market recently I found a jar of pistachio paste and had to buy it, even though I had no idea how to use it. Can this recipe be made using the paste vs. cream?

Rich and creamy homemade ice cream made with, yes, extra virgin olive oil (E.V.O.O. I.C. if you will). The bright, fruity, and nutty flavors of olive oil translate surprisingly well in a sweet application like this one. You have to taste it to believe it!

I think this ice cream would be lovely served with fresh summer fruit, a bittersweet chocolate sauce, or even a drizzle of aged balsamic vinegar. Or you can really blow some minds and serve a scoop of this on top of my olive oil chocolate loaf cake. ? Oh yes indeed.

I tested the recipe two ways, once by whisking the olive oil in with the egg yolks before the mixture is cooked and chilled, and a second batch where I added the olive oil just before churning (so the oil is never heated).

I have a few different containers for storing homemade ice creams, some insulated, some not. I often just use plain paper ice cream cartons which I can then label and date (and reuse at least once or twice if you scoop from it gently, just rinse out the inside and let dry). When storing homemade ice cream for more than a few days, I recommend pressing a piece of parchment paper or plastic wrap on the surface of the churned ice cream to prevent freezer burn.

I made this recipe and I come back to say this is a keeper! I have measured my sugar and the sugar and olive oil on the scale is less than what is suggested in the recipe so I went with what the scale says so I can translate the recipe into a metric recipe. This is so delicious and refreshing! Definitely making again!

I will admit that when I saw a cream cheese and olive sandwich on the menu at S&P, the delightful sorta-new revival of a very old, very classic New York lunch counter, my first reaction was: Hmm. There were so many other, more convincing dishes to choose from. A Reuben! So much pastrami! Carrot cake! But my dining companion was curious, and that three-ingredient sandwich kept catching in the corner of my eye as we planned our order. So we got it.

Finely chop a handful of pitted green olives into pea-size pieces. Smear a generous slick of cream cheese on 2 slices of white sandwich bread. Top with the olives, close it on up, and decide for yourself whether, actually, a cream cheese and olive sandwich is a pretty great thing.

Hi, guys! It's been about a year since I posted a recipe; It's been a toughtime but we're seeing it through. It's spring-like here (some days, at least)and that always gets me thinking about picnics, days at the beach, and roadtrips.

Cream Cheese and Olive Spread is a great one to tide everyone over withsandwiches on a long car ride. It's creamy, salty, and very addictive for thoseolive lovers out there. It's also super-simple to make with only 3 ingredients(plus some of your olive brine). You can also use it as a veggie dip or withcrackers, so it's versatile, too!

This is a recipe I got from my grandma. The first time I tasted a cream cheese and olive sandwich, it was from a cooler in my grandma's back seat during a road trip to visit family in Mississippi. It was weird-looking to kid-me, but once she told me what was in it, I dug in...and was hooked.

(Yes, I was one of those kids that would eat up all of my mom's olives and drink pickle juice from the jar!)

It's not common where I'm from in the south. I have no idea where this recipe was born, so if any of you have this spread as a family recipe, where are you from?

It makes a kick-butt sandwich, but is also great on a thick, hearty cracker, or as a dip for any veggie that would go well with creamy cheese and salty olive flavors.

You can use already sliced "salad olives" but I find that the jar is always more pimiento than olives. I like to slice pimiento-stuffed manzanilla olives, but it would also be delish with purple calamatas or black olives. They don't have to include pimiento peppers but they MUST be salted in a brine.

As always, the printable recipe card is at the bottom of the post!

Cream Cheese & Olive Spread Source: Southern Mom LovesServes: 16

Ingredients:16 oz. of cream cheese (can use American Neufchatel)1 cup sliced green olives with pimiento3 Tbsp. Mayonnaise3 Tbsp. olive brine

Directions:

1. Beat together the cream cheese, mayonnaise, and olive brine with a hand mixer until totally incorporated. The mixture should become a spreadable consistency.

2. Fold in the sliced olives.

That's it! If you want a saltier spread you can add in more brine. You can loosen up the consistency by adding a little more mayo, or you can add in less or more olives as you desire. You can make it a little spicy by adding in a pinch or cayenne or red pepper flakes. Make it your own family tradition!

For sandwiches: spread a thin layer over your favorite sliced bread.

If you love olives, you will love this spread!

It makes fabulous (and unexpected) finger sandwiches for a party. If you need more sandwich ideas, check out my sandwiches recipe section here.

I hope this becomes your new favorite sandwich spread!

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If you want a saltier spread you can add in more brine. You can loosen up the consistency by adding a little more mayo, or you can add in less or more olives as you desire. You can make it a little spicy by adding in a pinch of cayenne or red pepper flakes. Make it your own family tradition!

Oh lordy Cynthia, these are gorgeous and have me craving a brownie sundae for breakfast! I always thought olive oil on ice cream was odd, but this has me thinking it just might be the perfect combination, especially with brownies thrown into the mix. You GO girl for getting that mosquito! We have a cat that tends to track down the bugs for us, but my fiance is usually the bug killer in our house too ? ff782bc1db