Authentic Italian Recipes from Italy




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     Cheese and Olives Antipasto Header

                       Cheese and Olives Antipasto
   Cheese and Olives Antipasto Photo
Category: Antipasti
Servings: 4 - 6
Total time: 20 min
Level: Easy
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Enjoy some of Italy's greatest cheeses accompanied by your favorite choice of olives. An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 4 - 6 small balls or 2 large balls Mozzarella di Bufala Campana (Buffalo Mozzarella from the Campana region of Italy)

- ¼ pound wedge Fontina Val d’Aosta (Fontina from the Val d’Aosta region of Italy)

- ¼ pound wedge Gorgonzola Dolce (an Italian blue cheese)

- ¼ pound wedge Parmigiano Reggiano

- 1 ball fresh mozzarella

- 1 cup Italian green olives


1.  Remove cheeses and olives from the refrigerator 20 minutes before serving so that they are room temperature when eaten.

2.  In a bowl, place the olives and rinse them with cold water. Then fill the bowl with more water and let the olives soak for about 5 minutes to remove excess salt and oil.

3.  Slice the softer cheeses and arrange on a platter. Break the Parmigano wedge into chunks and place them on the platter. Dice the fresh mozzarella into large pieces and place them on the platter. Place the individual balls of Mozzarella di Bufala on the platter, or if using 2 large balls of Mozzarella di Bufala, slice them into 4 - 6 slices and place them on the platter.




4.  Drain the olives and dry them lightly; then arrange them on the platter.

5.  Serve with bread.


- This is a great way to taste a wide variety of Italian cheeses, but make sure they are true Italian imports. Always look for the D.O.P. (Denominazione d'Origine Protetta) symbol to ensure the product is Italian. There are many imposters out there, and all of Italy’s authentic cheeses are given this mark as a designation of quality and authenticity of production.

- If they can be found, we recommend any of the following Italian olives: gaeta, castelvetrano and/or ceringola (any color).