Marinated chèvre with black olives from Appetizers: Soups, Spreads, Salads, Hors d'Oeuvre, Pasta and Much More (page 24) by Bonnie Stern

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Notes about this recipe

  • Eat Your Books

    See recipe for a variation.

  • sdeathe on January 04, 2022

    I love this chèvre, although I have never added the olives. No idea why, I just haven't. Very popular dish at our Christmas gathering. It develops flavour over a few days, and is heavenly at room temperature. Oil is delicious to mop up with a chunk of bread.

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