← Back to Search Results mediterranean
sheeprsquos-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.
 

Explore Cookbooks on Cookstr

fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
martin-yans-china Martin Yan's China
by Martin Yan
cooking-for-friends Cooking for Friends
by Gordon Ramsay
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
lidias-italy Lidia's Italy
by Lidia Bastianich
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
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?