← Back to Search Results
mediterranean
Sheep’s Milk Cheese with Warm Green Olives

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Just about any sheep’s-milk cheese would be a compatible partner for these seasoned olives. Aged goat cheeses, such as Dutch goat Gouda or Spanish Garrotxa, would work well too. The olives improve if made a day ahead. Let stand at room temperature, covered, and rewarm gently before serving with cocktails or the evening’s first glass of wine.

Yield: Serves 6

Ingredients

  • 1 cup unpitted green olives, such as Picholine
  • 2 tablespoons extra virgin olive oil
  • 2 bay leaves, coarsely broken
  • ½ teaspoon dried oregano
  • ¼ teaspoon fennel seed, coarsely crushed in a mortar or spice grinder
  • 1 dried red chile pepper
  • ½ pound sheep’s-milk cheese such as Idiazábal, P’tit Basque, or Manchego

Directions

With the side of a cleaver or large knife, gently smack the green olives to crack them; don’t pound too hard or you will smash them.

Heat the olive oil in a small skillet over medium heat. Add the bay leaves, oregano, and fennel seed. Break the chile pepper in half and sprinkle some or all of the seeds into the skillet; add the chile pods to the skillet. Cook the seasonings briefly to release their fragrance, then add the olives. Cook, stirring, until the olives are hot throughout, about 2 minutes. Transfer to a small bowl and let stand until they are just warm.

Trim the cheese of any rind and cut into thin slices or small cubes. Place the cheese on one end of a serving platter and spoon the olives, with their seasonings, alongside.


© 2000 Janet Fletcher
 

Nutritional Information

Nutrients per serving (% daily value)

227kcal (11%)
287mg (29%)
0mg (0%)
106mcg RAE (4%)
51mg
14mg
10g
0g
1g
2g
40mg (13%)
598mg (25%)
9g (45%)
21g (32%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

living-raw-food Living Raw Food
by Sarma Melngailis
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
big-fat-cookies Big Fat Cookies
by Elinor Klivans
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
raos-cookbook Rao's Cookbook
by Frank Pellegrino
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?