Cheese Skewers with Olives

Prepare your workspace: a clean cutting board, a sharp kitchen knife, and a kitchen scale or measuring cup. Weigh out 240 g of a balanced piece of cheese. Place the cheese on the board in a rectangular shape, then first cut it into equal slices about 2 cm thick, then cut each slice into strips, and finally into cubes. Each cube should be about 2 x 2 x 2 cm, which will yield about 12 cubes.

Open the jar/container of olives and drain them in a colander. Transfer the olives to a plate and gently pat them dry with a paper towel to remove excess brine. If you have olives with pits, remove the pits: cut the olive in half lengthwise and scoop out the pit with the tip of a spoon or a knife, then rejoin the halves or use the whole olive, adjusting accordingly to the cheese cube.

Start assembling the skewers: take a toothpick and first pierce the olive at its widest point (through the center), then insert the toothpick into the cheese cube from the center until halfway through, so that the cheese holds securely on the stick. If you are adding parsley, fold a small sprig (about 1-2 leaves) and skewer it between the olive and the cheese or pin it with a leaf from the outside. Repeat for the remaining ingredients, forming about 12 skewers.

Arrange the prepared skewers on a flat plate or cheese board at equal intervals. If you are using chili flakes, gently sprinkle them evenly over the skewers (use about 1/2 to 1 teaspoon spread over all the skewers). You can also lightly drizzle the skewers with a micro-drop of olive oil (optional) for shine and flavor.

Serve the skewers immediately or after a slight chill (10–15 minutes in the fridge) – the cheese will then be firmer. If you prepare them in advance, arrange the skewers loosely in a single-layer container and cover with plastic wrap. Do not store for longer than 24 hours, as the olives may release moisture and the cheese will lose its firmness.