CASTELVETRANO OLIVE LEMON TAPENADE

GRUYÈRE EIGHTEEN MONTH, GOURMINO, SWITZERLAND

RAW COW’S MILK

Gruyère is one of the oldest cheeses on the block, and it deserves to be paired with one of the oldest fruits known to man—the olive! Meaty, big Castelvetrano olives pair well with the nutty, salty Gruyère because of their naturally crisp, fresh, bright flesh.

YIELD: 2 CUPS

PREP TIME: 10 MINUTES

Grated zest from 1 lemon

3 cups pitted Castelvetrano olives

½ cup extra-virgin olive oil

½ teaspoon black pepper

Place the lemon zest, olives, oil, and black pepper in a food processor. Purée until smooth and blended, about 2 minutes. Scrape down the sides once while processing.

Store the tapenade in an airtight container. Keep refrigerated. Serve at room temperature.

Chef’s note: Make ahead. It will keep for up to 2 weeks.

Other cheeses to serve with this accompaniment: Comté, Jarlsberg, or a savory blue.

Creative suggestion: Stuff the tapenade inside a chicken breast for a flavorful, moist roast.