The Giant Green Aperitif Olives are born in Chalkidiki, a Greek peninsula near Thessaloniki, formed by three strips of land that stretch into the Aegean Sea. The olive tree has been a very important reference point for at least two centuries both for economic life and for the cultural traditions of the inhabitants of this area. They are olives characterized by a large fruit, with a fleshy and crunchy pulp and a delicate aroma.
Slice the Fiordilatte cheese and with the help of a pastry ring form circles. Slightly toast the slices of bread and make circles of the same size as the Fiordilatte cheese.
At this point, place the bread, cheese, tomato and pitted olives cut in half in layers.
Serve with a drizzle of oil and garnish with a basil leaf, dried tomatoes and whole Pitted Giant Green Olives.
