- 1 cup unpitted green olives, such as Picholine
- 2 tablespoons extra virgin olive oil
- 2 bay leaves, coarsely broken
- ½ teaspoon dried oregano
- ¼ teaspoon fennel seed, coarsely crushed in a mortar or spice grinder
- 1 dried red chile pepper
- ½ pound sheep’s-milk cheese such as Idiazábal, P’tit Basque, or Manchego
- With the side of a cleaver or large knife, gently smack the green olives to crack them; don’t pound too hard or you will smash them.
- Heat the olive oil in a small skillet over medium heat. Add the bay leaves, oregano, and fennel seed. Break the chile pepper in half and sprinkle some or all of the seeds into the skillet; add the chile pods to the skillet. Cook the seasonings briefly to release their fragrance, then add the olives. Cook, stirring, until the olives are hot throughout, about 2 minutes. Transfer to a small bowl and let stand until they are just warm.
- Trim the cheese of any rind and cut into thin slices or small cubes. Place the cheese on one end of a serving platter and spoon the olives, with their seasonings, alongside.