I found some wonderful green olives in a gourmet foods store this weekend and added them to cocktail nibbles before dinner that night. I forgot to ask the name of the variety, but they were bright green in color, lovely in flavor and less briny than say, Kalamata. I could have gobbled them all up. My research came up with Castelvetrano olive but they are easy to pick out because of their color. The left overs where too good to waste so I put them together in a food processor with goat cheese and green onions. This turned into a new favorite! I think I'm going to try it stuffed in a chicken breast.
1 cup Castelvetrano Olives
4 oz. goat cheese, at room temp
2-3 green onions, white and green parts, sliced thin
Fresh cracked pepper
Put the olives in the processor and pulse until they are a roughly chopped. Add the goat cheese and green onions and process just until combined and leaving texture to the spread. Finish with a little cracked pepper when served. Enjoy on crackers or as a stuffing to a chicken breast.
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