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Le Chaudron recipe
Tartinade araignée aux olives
Olive spider spread
⏱ 15 minServes 8Easy90 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
150 g (5 oz)pitted black olives
200 g (7 oz)cream cheese
1 clovegarlic
2 tbspolive oil
1 tspthyme
- 150 g (5 oz) pitted black olives
- 200 g (7 oz) cream cheese
- 1 clove garlic
- 2 tbsp olive oil
- 1 tsp thyme
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the pitted black olives in the bowl with the garlic (germ removed), thyme and olive oil, then blend with an immersion blender into a dark, smooth olive paste.
- Add the cream cheese and blend again briefly, just enough to bring it together while keeping the spread thick and very dark, like a spider’s body.
- Taste and salt carefully — olives are already salty — then set a little spread aside for drawing the legs.
- Mound most of the spread into a rounded dome in the center of the shallow bowl for the spider’s plump body, smoothing it with a spoon.
- Draw eight long thin legs out from the body with the rest of the spread, bending them at an angle to look real, then add two small dots of cream cheese for eyes.
- Chill until serving, then surround with crackers and toast for dipping into this big olive-flavored beast.
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