Creamy, briny, tangy taste and adds a creamy, herby, buttery deliciousness. It's great for company because you make it ahead and it's so pretty! Every time I make it for people they go nuts because it's so out of the box, fun and delicious!
0 Minimum 1 hour to a couple of days ahead: Soak the olives soak in the vodka, olive brine and the zest of 1 lemon. Store in an airtight container in the fridge.
1 Bring a pot of water to a simmer. Place your cream cheese in a heatproof bowl and place it over the pot of simmering water. Let fully soften.
6 Whisk in 2½ tbsp of the vodka/brine mixture to the softened cream cheese. Add lemon zest and black pepper to taste.
7 Add in the room temperature butter, a bit a time, making sure it's fully mixed before you add more.
3 Slice olives thinly and pat dry.
4 Rub some oil in your mini loaf mold. Now we start layering. The order is the cream cheese butter, olives, a slice of blue cheese (measure with your heart) in the center and fill the sides with chives and green onion. Repeat 2-3 times. Make sure to finish the top layer with the cream cheese butter.
5 Cover and place in the fridge. Let it set for a few hours and up to a day.
