🧀 Mediterranean Olive Tapenade Layered Cheese Terrine 🌿
Description
Elegant, bold, and bursting with Mediterranean flavor, this terrine layers creamy cheese with a zesty olive tapenade for a stunning appetizer. Each slice reveals a tapestry of colors and textures—salty olives, sweet sun-dried tomatoes, fragrant herbs, and smooth cheese. Perfect for dinner parties, wine nights, or as the showpiece of a mezze platter.
It’s like capturing the essence of a summer evening in Provence: rustic stone terraces, the scent of rosemary in the air, and the clink of wine glasses. 🍷
Ingredients
For the Cheese Layers
- 400 g (14 oz) feta cheese, or a mix of feta & cream cheese (softened slightly for layering)
For the Mediterranean Tapenade
- 1 cup mixed olives (green & Kalamata), finely chopped
- 2 tbsp sun-dried tomatoes, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp capers, chopped
- 1 tsp fresh rosemary or thyme, minced
- 1 small garlic clove, minced
- 2 tbsp extra virgin olive oil
- Zest of ½ lemon
- Black pepper, to taste
For the Topping & Garnish
- 3 tbsp chopped toasted almonds
- 2–3 whole green olives
- Extra olive oil, for drizzling
- Fresh herbs (thyme, rosemary, or oregano)
Instructions
- Prepare the Cheese Base
- If using feta alone, mash until smooth with a fork.
- If mixing with cream cheese, blend together until creamy but still spreadable.
- Make the Tapenade
- Combine chopped olives, sun-dried tomatoes, parsley, capers, rosemary/thyme, garlic, olive oil, lemon zest, and black pepper in a bowl. Mix well.
- Layer the Terrine
- Line a small loaf pan with plastic wrap, leaving enough overhang to fold over the top.
- Spread one-third of the cheese mixture evenly over the base.
- Add half the tapenade, pressing it gently into an even layer.
- Repeat with another third of cheese, the remaining tapenade, and finish with the last third of cheese.
- Chill
- Fold the overhanging plastic wrap over the top.
- Refrigerate for at least 3–4 hours (or overnight) to allow flavors to meld and layers to firm.
- Serve
- Unwrap, invert onto a serving plate, and remove the plastic wrap.
- Top with toasted almonds, whole olives, fresh herbs, and a drizzle of olive oil.
- Serve with crusty bread, crackers, or fresh vegetable crudités.
Notes
- For a creamier texture, use a 50/50 blend of feta and cream cheese.
- Can be made up to 2 days in advance—flavors deepen with time.
- If your olives are very salty, rinse before chopping to avoid overpowering the cheese.
Tips
- Use good-quality extra virgin olive oil—it’s the backbone of Mediterranean flavor.
- For a vegan version, swap feta for vegan cream cheese or cashew cheese.
- Shape into a round mold for a more rustic look, or use a small springform pan.
- Garnish right before serving for the freshest presentation.
Servings
Makes about 8–10 appetizer portions.
Nutritional Info (per serving, approx.)
- Calories: 190 kcal
- Protein: 5 g
- Fat: 17 g
- Saturated Fat: 6 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Sodium: 410 mg
Benefits
- Rich in healthy fats from olives, olive oil, and nuts—supports heart health.
- High in calcium for strong bones (thanks to cheese).
- Antioxidant-rich herbs, garlic, and sun-dried tomatoes support immunity.
- Naturally low in carbs, suitable for Mediterranean & low-carb lifestyles.
Q & A
Q: Can I freeze the terrine?
A: Not recommended—freezing alters the creamy texture. Best enjoyed fresh or chilled.
Q: What wines pair well with this dish?
A: Crisp whites like Sauvignon Blanc or a dry rosé complement the salty, herbal flavors beautifully.
Q: Can I make it spicier?
A: Yes—add a pinch of red pepper flakes to the tapenade for a gentle heat.
Q: How long does it last in the fridge?
A: Up to 4 days in an airtight container, though best within 2–3 days for peak freshness.