Calabrese Caciocavallo Salad with Black Monacali Olives

The Calabrian Caciocavallo Salad with Monacali Black Olives is a fresh and tasty dish that celebrates the best cheeses and preserves of Southern Italy. The semi-aged caciocavallo pairs perfectly with artisanally seasoned black monk olives, all enhanced by organic Calabrian extra virgin olive oil.

Ingredients

• 300g Semi-aged Calabrese Caciocavallo
• 150g Black Monacali Olives
• 3 tablespoons Organic Extra Virgin Olive Oil
• 1 bunch Wild Oregano
• Fresh Arugula · Black pepper to taste

Method

1. Cut the Calabrian caciocavallo cheese into cubes or thin slices.
2. Arrange the fresh arugula on a serving platter.
3. Add the caciocavallo and black monk olives.
4. Drizzle with organic extra virgin olive oil, crumbled wild oregano, and black pepper.
5. Serve immediately as an appetizer or a light main course.

Pairings Tastiness

For this recipe we recommend: Caciocavallo Calabrese, Black Monacali Olives and Organic Extra Virgin Olive Oil.