1. In a bowl, combine Emmentaler, Gruyère and flour; mix well to coat cheese with flour. Set aside.

2. Rub the inside of a large saucepan with cut sides of garlic. Discard garlic. Add wine and bring to a simmer over medium heat. Reduce heat to medium-low.

3. Add cheese mixture by handfuls to saucepan, whisking constantly after each addition in a figure-eight motion until cheese is melted. Remove from heat. Stir in olives. Transfer to fondue pot and serve immediately.

Serve with…

Focaccia wedges, French bread or sourdough cubes, boiled new potatoes, blanched red peppers, zucchini rounds, mushrooms, broccoli florets.