Randy Chandler
Olives are a popular addition to a cheese board, providing a salty, briny contrast to creamy cheeses and sweet jams. With over 130 varieties of edible olives, there are endless combinations to choose from. For example, Kalamata olives, a popular black variety from Greece, pair well with Mediterranean cheeses like feta and halloumi. On the other hand, Spanish Manzanilla olives complement Spanish Manchego or Idiazabal cheeses. Olive oil can also be added to a cheese board, with its fruity, peppery, and nutty flavors pairing well with most cheeses. When preparing a cheese board, it is recommended to use small bowls for the olives and layer the other ingredients around them.
| Characteristics | Values |
|---|---|
| Taste | Salty, briney, mild, buttery, tangy, savoury, sweet, fruity, grassy, earthy, meaty |
| Visuals | Whole olives, pitted olives, stuffed olives |
| Variety | More than 130 varieties, including Kalamata, Manzanilla, Castelvetrano, Cerignola, Mission, Sicilian, Tuscan, Peranzana |
| Pairings | Brie, Camembert, Provolone, Gorgonzola, feta, chèvre, halloumi, manchego, Idiazabal, fresh bread, cured meats, crackers, jam, honey |
| Serving tips | Use small bowls for olives, add toothpicks, cheese knives, spoons, plates, napkins |
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What You'll Learn
Olives provide a briny contrast to creamy cheeses
Olives are a great addition to a cheese board, providing a briny contrast to creamy cheeses. They are stone fruits, like peaches and cherries, and are filled with healthy fats and high levels of vitamin E and other antioxidants. There are more than 130 varieties of olives cultivated for human consumption, so you have a lot of options to choose from!
When preparing a cheese board, it is recommended to use small bowls to hold the olives. You can also add little pots of jam and honey to the board, which complement the cheeses well. Fill up the board with a variety of cheeses, meats, crackers, fruits, nuts, and even desserts.
Some popular olive varieties for cheese boards include the Sicilian green olive, which is mild in flavor and has a buttery texture, making it a great "gateway olive" for those who don't usually like olives. Castelvetrano olives, which are also mild and buttery, pair well with rich, creamy cheeses like Brie. Cerignola olives, which are among the largest olive variety, can be pitted and stuffed with bold, funky cheese like Gorgonzola.
Kalamata olives, a popular black variety from Greece, are tangy and savory due to their red wine vinegar preservation. They pair well with creamy, briny Mediterranean cheeses like sheep's milk feta and halloumi. Manzanilla olives, also known as Spanish olives, complement Spanish cheese varieties like Manchego or Idiazabal, which are slightly salty, sweet, and nutty. Peranzana olives from Puglia, Italy, are mildly fruity and pair well with soft cheeses like Brie or Camembert.
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Olives are stone fruits, like peaches and cherries
Olives are often included on cheese boards, along with meats, crackers, fruits, nuts, and even desserts. A cheese board is a simple and elegant way to entertain guests and can be customised to suit any occasion, whether it's a casual get-together or a larger gathering.
When creating a cheese board, it is recommended to use a food-safe wooden board that is large enough to accommodate all the ingredients. Small bowls can be used to hold the olives, and these can be placed on the board first before adding the other ingredients. The board can then be layered with meats, cheeses, crackers, and other accompaniments.
Olives add a salty, savoury element to a cheese board and pair well with the other ingredients. They provide a contrast in texture and flavour, creating a well-rounded and appetising spread. The combination of olives, meats, and cheeses offers a variety of tastes and sensations, making the cheese board a delightful and satisfying appetiser for guests.
In conclusion, olives are stone fruits that are commonly included on cheese boards due to their unique flavour and texture. They complement the other ingredients and enhance the overall presentation and enjoyment of the dish. By including olives, hosts can elevate a simple cheese board into a delightful and elegant culinary experience for their guests.
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Olives are often served in small bowls on a cheese board
There are more than 130 varieties of olives cultivated for human consumption, and they can range in taste from super briney and salty to very mild and buttery. For example, Kalamata olives, a popular black variety from Greece, are tangy and savory due to their red wine vinegar preservation. On the other hand, Castelvetrano olives are meaty and buttery with a mild flavor that pairs well with rich, creamy cheeses like Brie.
When preparing a cheese board, it is recommended to use small bowls to hold the olives and place them on the board first before adding the other ingredients. This ensures that the board looks visually appealing and that there is a good balance of flavors and textures for guests to enjoy. Olives with pits can be served as long as a small bowl is provided for guests to discard the pits.
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Olives are generally salty and briny, so they go well with prosecco
Olives are a common addition to cheese boards, providing a salty and briny contrast to the other foods on offer. They are stone fruits, similar to peaches and cherries, and are filled with healthy fats and high levels of vitamin E. There are over 130 varieties of olive cultivated for human consumption, so it's worth experimenting to find your favourite.
When creating a cheese board, it's recommended to serve a variety of sweet and savoury foods, with different textures and flavours. Olives are a great way to add a salty, briny element, and they go particularly well with prosecco. If you're looking for a mild olive with a buttery texture, try Castelvetrano olives, which pair well with rich, creamy cheeses like Brie. For a more intense, tangy flavour, Kalamata olives are a popular choice, and they go nicely with Mediterranean cheeses like feta and halloumi.
Sicilian green olives have been popular in recent years, perhaps because they are considered a great "gateway olive" for those who don't think they like olives. They are super meaty and buttery, with a mild saltiness similar to Parmesan cheese. These olives go well with fresh cheeses such as chevre, brie, or fontinella. Another option is Cerignola olives, which are mild and can be pitted and stuffed with a bold, funky cheese like Gorgonzola.
If you're looking for something a little different, try the Peranzana olives from Puglia, which are mildly fruity and preserved in their own oil. These pair excellently with cured Italian meats and fresh bread for dipping. For a grassy yet bright and fruity flavour, opt for California's Mission olives, which pair well with cheeses like a lightly aged Irish cheddar. No matter which olives you choose, your guests are sure to enjoy the briny adventure!
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Olives can be paired with cured meats
Olives are a great addition to a cheese board, offering a salty, savoury element to balance out the richness of cheeses. They can also be paired with cured meats to create a delicious contrast of flavours and textures.
When creating a charcuterie board, it is essential to offer a variety of flavours and textures to delight your guests' taste buds. Olives, with their briny, savoury notes, pair exceptionally well with cured meats, adding a salty contrast to the savoury, umami flavours of the meats. The key to successful pairing is to consider the flavours and characteristics of the olives and meats and how they will complement each other.
For a classic Mediterranean pairing, opt for Mediterranean-style olives such as Kalamata or Niçoise, which have a rich, briny flavour. These olives pair beautifully with traditional Italian cured meats like prosciutto, salami, and coppa. The savoury notes of these meats will be enhanced by the briny olives, creating a harmonious flavour profile.
If you're looking for a Spanish tapas-inspired spread, choose Spanish olives like Manzanilla or Gordal, known for their mild and buttery taste. Pair these olives with Spanish chorizo, Serrano ham, and aged Manchego cheese for an authentic tapas experience. Your guests will be transported to a lively tapas bar in Seville!
For a refreshing twist, consider citrus-infused olives, marinated with citrus zest or combined with lemon or orange slices. These zesty olives pair exceptionally well with thinly sliced smoked duck breast or citrus-cured salmon, offering a bright, refreshing contrast to the savoury meats.
If you enjoy a kick of spice, opt for olives stuffed with jalapeños or chili peppers. Pair these spicy olives with peppery soppressata, spicy capicola, and aged cheddar. The combination of spicy flavours will create a fiery, savoury sensation that will tantalise your guests' palates.
Olives and cured meats are a perfect match, offering a delightful contrast of flavours and textures. Whether you choose a classic Mediterranean pairing or experiment with citrusy or spicy combinations, your charcuterie board will be a savoury sensation, leaving your guests craving more.
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Frequently asked questions
Olives provide a briny contrast to creamy cheeses and sweet jams. They are stone fruits, like peaches and cherries, and contain healthy fats and high levels of vitamin E. There are more than 130 varieties of olives cultivated for human consumption, so you can experiment with different flavours and textures.
Kalamata olives, a popular black variety from Greece, are tangy and savoury. They pair well with Mediterranean cheeses like feta and halloumi. Manzanilla olives, also known as Spanish olives, complement Spanish cheeses like Manchego or Idiazabal. Meaty, buttery Castelvetrano olives pair well with rich, creamy cheeses like Brie.
Olives can be served whole with their pits intact, with a small bowl beside them for guests to discard the pits. You can also stuff larger olives like Cerignola with bold, funky cheese. Olives can be placed in small bowls or dishes to one side of the board, with the other ingredients layered around them.
