Around the little crescents of Estoublon’s Lucques Olives, hand-harvested and prized for their generous flesh and delicate, buttery taste, heirloom tomatoes of every color, red onion and sheep’s milk cheese make a platter as pretty as it is simple.
Serves 4 · 15 min
Ingredients
- 1 1/2 lb (700 g) heirloom tomatoes of different colors, sliced
- 5 oz (150 g) Lucques Olives (Estoublon), pitted and halved
- A few slivers of red onion
- 3 tbsp olive oil
- 1 tsp red wine vinegar
- Flaky salt and pepper
- Torn basil
- Shavings of aged sheep’s milk cheese
Method
- Slice 1 1/2 lb (700 g) heirloom tomatoes of different colors and arrange them on a platter.
- Scatter with 5 oz (150 g) Lucques olives, pitted and halved, and a few slivers of red onion.
- Drizzle with 3 tbsp olive oil and 1 tsp red wine vinegar, then season with flaky salt and pepper.
- Finish with torn basil and shavings of aged sheep’s milk cheese.
The star of this recipe: Lucques Olives, by Estoublon.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
