Artisan Charcuterie and Cheese Board with Frantoio Olive Oil
A generous sharing board combining British and Spanish cheeses, artisan cured meats, seasonal fruit and toasted sourdough. A final drizzle of Frantoio Extra Virgin Olive Oil adds freshness and character without overpowering the ingredients.
Serves: 4–6
Preparation: 20 minutes
Cooking: None
Ingredients
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120g Manchego
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150g mature British Cheddar
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120g soft goat’s cheese
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100g Iberico ham
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100g chorizo, thinly sliced
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80g salchichón
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1 ripe pear, thinly sliced
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A small bunch of grapes
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60g toasted almonds
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80g mixed olives
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4 tbsp quince paste
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Sourdough bread or artisan crackers
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Fresh rosemary, to garnish
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Frantoio Extra Virgin Olive Oil, to finish
To Serve
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Remove the cheeses and cured meats from the fridge 30 minutes before serving to allow their flavours and textures to develop.
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Arrange the cheeses across a large wooden board or ceramic platter. Fold the cured meats into loose ribbons and place them between the cheeses.
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Add the pear, grapes, almonds, olives and quince paste. Fill the remaining spaces with sliced sourdough or crackers.
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Just before serving, drizzle Frantoio Extra Virgin Olive Oil over the Manchego, goat’s cheese and sourdough. Serve a little extra in a shallow bowl for dipping.
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Finish with fresh rosemary and serve immediately.
Why Finish with Frantoio?
Frantoio olive oil is traditionally known for its fresh, green and gently peppery character. Used uncooked as a finishing oil, it adds contrast to creamy cheeses, balances the richness of cured meats and brings freshness to the bread.
Adding it just before serving also allows its aroma and flavour to remain expressive. A light drizzle is enough—the oil should enhance the board rather than dominate it.
Pairing tip: Frantoio works particularly well with mature Cheddar, Manchego, goat’s cheese, Iberico ham and toasted sourdough.