Fresh goat’s cheese with olives
Ingredients
For
4
personnes
- 2 fresh goat’s cheese
- 10 black olives from France (PDO Nice, PDO Vallée des Baux de Provence, PDO Nyons, Négrette variety, Grossane, Cailletier, Tanche...)
- 10 green olives from France (PDO Lucques olives from Languedoc, PDO Nîmes olives, PDO cracked olives from the Vallée des Baux de Provence, ...)
- Traditional-style olive oil, for example
Tip
Alternative: replace the fresh goat’s cheese with brousse, ricotta, feta or other fresh cheeses.
Instructions
- Drizzle the goat’s cheese with traditional-style olive oil to taste, so that it soaks up the flavours.
- Rinse the green and black olives under running water. Drain them and remove the stones. Dice them into small cubes.
- Scatter the brunoise over each piece of cheese, drizzle with a little olive oil and serve with fresh bread.
- If you wish to serve this dish as an appetiser: mix or blend the cream cheese until smooth, then add the finely diced olives and the olive oil. Serve on fresh bread, croutons, blinis or with chopped raw vegetables.
Tip
Alternative: replace the fresh goat’s cheese with brousse, ricotta, feta or other fresh cheeses.
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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