Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Aged Pecorino cheese - cut into 1/2" cubes

  2. 1/4 cup 59ml Extra-virgin olive oil Grinding of coarse black pepper

  3. 1 tablespoon 15ml Dried oregano

  4. 1/4 cup 59ml Diced pitted black oil-cured olives

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a bowl combine the cheese, olive oil, pepper, and oregano and toss with a spoon to coat the cheese well. Stir in the olives. Cover the bowl and allow the cheese to marinate for at least 2 hours at room temperature before serving as part of an antipasto with good crusty bread. Variation: Diced red sweet peppers and thin slivers of fennel also make a nice combination. Tip: Did you know that hard cheese will grate much more easily if allowed to come to room temperature first? This recipe yields 4 servings.


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