Green Olives' Perfect Cheese Pairing Partners Revealed

what cheese goes well with green olives

Green olives are a versatile ingredient that can be used in anything from salads to martinis. They are a great addition to any cheese and wine pairing, and there are many types of cheeses that go well with them. For example, the fruitiness of green olives pairs well with tangy sheep feta, while the saltiness of green olives emphasizes the sweetness of a long-aged gouda. Green olives also go well with semi-soft cheeses such as Havarti and Fontina, which have buttery and mellow flavours.

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Green olives and feta cheese

When creating a cheese and olive board, it's important to consider the different textures and flavours of the cheeses and how they complement the olives. Feta is a semi-soft cheese with a tangy, salty flavour that adds a nice contrast to the fruity notes of green olives. The saltiness of feta also enhances the sweetness of the olives.

In addition to their flavour, green olives offer a crisp, buttery texture that pairs well with the creaminess of feta cheese. The two ingredients create a harmonious combination that is sure to impress your guests.

When serving green olives and feta, consider adding some olive oil, garlic, and herbs to further enhance the flavours. You can also stuff the olives with feta for a unique presentation. This combination works well as part of a Mediterranean mezze board or as a tasty addition to salads, antipasti, or tapas.

So, if you're looking for a delicious and impressive pairing, look no further than green olives and feta cheese. With their complementary flavours and textures, they create a perfect culinary match that your guests will surely enjoy.

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Green olives and sharp cheddar

When it comes to cheese, age matters. As cheese ages, moisture evaporates, leaving behind protein and fat, which contain the most flavourful elements of the cheese. This is why older cheeses, such as sharp cheddar, have bold, strong flavours. The longer the cheese ages, the harder it becomes, and the more its flavour profile changes.

Green olives also have a complex flavour profile. They can be brined, dry-cured, or cured in water or oil to remove the compound oleuropein, which gives fresh olives a bitter taste. The longer an olive is cured, the more complex its flavour will be.

When pairing green olives with sharp cheddar, look for olives that are brined or cured in water or oil, as these methods tend to produce a fruitier flavour that complements the sharpness of the cheddar. Dry-cured olives can also work, but their stronger, saltier flavour may overpower the cheese.

In terms of texture, sharp cheddar is a hard cheese, which provides a nice contrast to the juicy, fleshy texture of green olives. The saltiness of the cheese will also help to bring out the sweetness of the olives, creating a well-rounded flavour profile.

When creating a cheese board with green olives and sharp cheddar, consider adding some crackers or bread to provide a neutral base for the strong flavours. You could also add some nuts, dried or fresh fruits, and charcuterie for a more substantial offering.

For a drink pairing, a full-bodied red wine like Cabernet Sauvignon or Malbec would complement the sharpness of the cheddar and the saltiness of the olives. A lighter wine, such as Sauvignon Blanc or Pinot Noir, could also work, especially if you want to highlight the fruity notes of the olives.

So, the next time you're looking for a delicious appetiser or cheese board combination, remember the classic pairing of green olives and sharp cheddar!

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Green olives and Cabernet Franc wine

When it comes to cheese, green olives pair well with tangy sheep Feta. The fruitiness of the olives matches the tanginess of the Feta, creating a harmonious blend of flavours. Another option is to pair green olives with a sharp cheddar, such as Cabot Clothbound Cheddar. The sweet notes of garlic in the olives complement the sweet, nutty flavours of the cheddar.

For a more adventurous choice, consider Mt. Athenos Olives with Sicilian Herbs. These olives have smooth herbal notes that marry well with the tang of goat cheese. The result is a flavour profile reminiscent of French Onion Soup.

When crafting a cheese board, it's essential to consider the different textures and flavours of cheeses. Hard cheeses like Cheddar, Swiss, or Parmigiano-Reggiano offer a range of sharp to mellow, earthy to tangy flavours. On the other hand, semi-soft cheeses like Havarti and Fontina have buttery, mellow flavours that melt in your mouth and can be infused with pepper or spices. Fresh cheeses, such as Mascarpone, Ricotta, or Mozzarella, are soft, moist, and mild in flavour.

By combining the right cheeses with green olives and Cabernet Franc wine, you can create a delightful sensory experience for your guests, showcasing the art and science of food and wine pairing.

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Green olive tapenade

Ingredients:

  • 2 cups of pitted green olives (such as Castelvetrano, Cerignola, or Manzanilla)
  • 1/2 cup of fresh basil, plus more for serving
  • 1/2 cup of fresh parsley
  • 1/4 cup of capers, drained
  • 1 medium clove of garlic
  • 1/2 cup of extra virgin olive oil
  • Flaky sea salt, for serving
  • (Optional) 5-6 anchovy fillets
  • (Optional) 1/2 cup of pine nuts

Instructions:

  • Combine the green olives, basil, parsley, capers, garlic, lemon zest, and (if using) anchovy fillets and pine nuts in the bowl of a food processor fitted with a blade attachment.
  • Pulse until the ingredients are coarsely chopped.
  • Add the olive oil and (if using) salt, then blend until a smooth paste forms.
  • Taste and adjust the seasoning, adding more salt if needed.
  • Serve immediately, or store in an airtight container in the refrigerator for up to a week. If refrigerated, allow the tapenade to sit at room temperature for 30 minutes before serving.

When it comes to cheese, green olive tapenade pairs well with a variety of options. Some suggestions include:

  • Feta: The fruitiness of green olives complements tangy sheep feta.
  • Cheddar: Spanish olives boost the umami notes of savory clothbound cheddar.
  • Goat Cheese: Mild, fresh cheeses like chevre go well with olives marinated in citrus or herbs.
  • Gouda: The saltiness of green olives emphasises the sweetness of long-aged Gouda.
  • Brie: Buttery Castelvetranos and tiny Picholines complement rich, creamy cheeses like Brie.

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Green olives and ricotta

When pairing ricotta with green olives, consider the following:

  • Taste: The mild, sweet, and creamy flavour of ricotta can be a good counterpoint to the briny, savoury notes of green olives. The tanginess or fruitiness of some green olives can also complement the sweetness of ricotta.
  • Texture: The soft, creamy texture of ricotta can be a nice contrast to the crisp or crunchy texture often found in green olives.
  • Flavour Combinations: Experiment with different flavour combinations to enhance your ricotta and green olive pairing. Try pairing ricotta with garlic-stuffed green olives, or green olives marinated in herbs, lemon, or other complementary flavours. You could also consider adding other ingredients such as anchovies, capers, or sun-dried tomatoes to create a well-rounded dish.
  • Serving Suggestions: Ricotta and green olives can be served in a variety of ways. Consider spreading ricotta on crusty bread or crackers and topping it with chopped green olives. You could also stuff green olives with ricotta for a unique flavour combination. Additionally, ricotta and green olives can be incorporated into salads, pasta dishes, or even used as a topping for pizzas.

Remember, the key to successful pairing is to find a balance between the flavours and textures of the two ingredients. Feel free to experiment with different types of green olives and adjust the seasoning or marination to create a unique and delightful culinary experience.

Frequently asked questions

Green olives are versatile and pair well with many types of cheese. Some popular combinations include:

- Feta cheese, especially the tangy sheep variety.

- Goat cheese, especially with green olives with Sicilian herbs.

- Fontinella cheese, specifically with Castelvetrano olives from Sicily.

- Blue cheese, such as Gorgonzola, especially with green olives with a "little red thing" in them.

Here are some more unique combinations to try:

- Sharp Cheddar with Spanish olives to boost its umami notes.

- Mild, fresh cheeses like chevre and fromage blanc with olives marinated in citrus or herbs.

- Long-aged Gouda with salty olives to emphasise the cheese's sweetness.

- Buttery Castelvetrano olives with creamy cheeses like Brie.

The taste and appearance of olives are influenced by various factors, including the region and climate where they are grown, as well as the harvesting and curing methods used. Olives can be cured in brine, dry-cured, or cured in water or oil, and the longer they cure, the more complex their flavour will be.

When creating a cheese board with olives, consider the following:

- Step One: Get to know your cheeses and their different flavour profiles and textures. For example, older, sharper cheeses like aged cheddar pair well with full-bodied wines, while fresh cheeses like mozzarella or ricotta pair better with lighter wines.

- Step Two: Get to know your olives and their versatility in pairings. Green olives, for instance, pair well with Cabernet Franc due to its vegetal flavours, while brown and Kalamata olives complement the sweetness of Pinot Noir.

- Don't get too hung up on "absolute" rules; instead, think about which flavours and aromas will create a harmonious taste experience for your guests.

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