Minimalism cheese charcuterie olives (Printable)

Elegant presentation of aged Comté, Jamón Ibérico, and Castelvetrano olives on a serving board.

# What You’ll Need:

→ Cheese

01 - 2.8 oz aged Comté, sliced

→ Charcuterie

02 - 2.8 oz Jamón Ibérico, thinly sliced

→ Gourmet Accompaniment

03 - 2.8 oz Castelvetrano olives, pitted and drained

# How To Make:

01 - Visually separate the clean serving board into three equal sections.
02 - Place the sliced aged Comté neatly within the first third of the board.
03 - Fold and layer the Jamón Ibérico attractively in the second third.
04 - Arrange Castelvetrano olives either in a small bowl or piled artfully within the final section.
05 - Present immediately at room temperature to highlight optimal flavors.

# Top Suggestions:

01 -
  • No cooking required—just your best judgment about what deserves to be showcased.
  • Each bite tastes like a deliberate choice rather than an afterthought, which somehow makes everything taste better.
  • You'll actually finish everything because the portions are generous but the flavors never overwhelm.
02 -
  • Don't refrigerate this before serving; cold cheese tastes like sadness, and these ingredients deserve better.
  • The olives will taste noticeably fresher if you drain them thoroughly—pooled brine dilutes their delicate buttery quality.
03 -
  • The quality of each ingredient matters far more than technique here—spend your effort choosing the best three things you can find, not on presentation tricks.
  • Let ingredients sit at room temperature for five to ten minutes before serving; temperature actually unlocks flavor in ways people rarely notice but always taste.
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