Equipment
Ingredients
Gin-Infused Olive Topping
- 100 g castelvetrano olives, pitted and roughly chopped
- 50 g kalamata olives, pitted and roughly chopped
- 30 ml gin
- 15 ml dry vermouth
- 30 ml extra virgin olive oil
- 5 g fresh parsley, finely chopped
- 1 lemon, zested
- 1 g black pepper, freshly cracked
Creamy Whipped Base
- 150 g cream cheese, softened to room temperature
- 100 g feta cheese, crumbled
- 50 g greek yogurt, full fat
- 1 garlic, minced
Nutrition (per serving)
Method
In a small mixing bowl, combine the chopped Castelvetrano olives, Kalamata olives, gin, dry vermouth, extra virgin olive oil, fresh parsley, half of the lemon zest, and black pepper. Stir well to combine, cover, and set aside to marinate at room temperature for at least 30 minutes.
While the olives marinate, place the softened cream cheese, crumbled feta, Greek yogurt, minced garlic, and the remaining lemon zest into a food processor.
Blend the cheese mixture on high speed for 2 to 3 minutes, scraping down the sides with a rubber spatula as needed, until the mixture is exceptionally smooth, light, and airy.
Transfer the whipped cheese base to a wide serving platter or shallow bowl. Using the back of a spoon or spatula, create decorative swooshes and a shallow well in the center to hold the topping.
Spoon the marinated gin-infused olive mixture over the center of the whipped cheese, allowing some of the flavorful olive oil and gin marinade to pool in the swooshes.
Serve immediately with sturdy crostini or thick-cut potato chips, or refrigerate briefly if a firmer dip is desired.
Chef's Notes
- Castelvetrano olives are essential here for their mild, buttery profile which prevents the dish from becoming overly astringent or briny.
- For an alcohol-free version, substitute the gin and vermouth with 15ml of olive brine and 15ml of white wine vinegar mixed with a crushed juniper berry.
- The residual liquid from the olive marinade acts as a flavorful vinaigrette; do not drain it before spooning over the cheese base.
- Thick-cut kettle chips are an unconventional but structurally sound and flavor-appropriate vessel for this robust dip.
Storage
Refrigerator: 3 days — Store the olive topping and cheese base in separate airtight containers if making ahead to prevent the dip from becoming watery.
