Olive Oil & Cheese
The Love Story You Didn’t Know You Needed
by Hannah Howard
There’s bread and butter. There’s wine and cheese. And then there’s the more unexpected and seductive romance of olive oil and cheese—a pairing that doesn’t demand rules or ceremony, just good ingredients and a little trust. Quality extra-virgin olive oil has a way of waking cheese up, softening sharp edges, amplifying aroma, and adding a glossy finish that feels indulgent without tipping into heaviness. It’s not about masking flavor; it’s about revealing it. Think of olive oil as the silk slip to cheese’s favorite dress: supportive, seductive. and transformative.
At Seasons, olive oil is treated with the same reverence as wine or cheese; it’s something to taste, compare, and fall for slowly. That care makes it especially rewarding to bring olive oil to the cheese board, where a simple drizzle can turn something familiar into something new.
Fresh Cheeses Love a Gentle Touch
Fresh cheeses are often where this love story begins. Mozzarella, burrata, ricotta, and chèvre are all about milkiness and moisture, subtle sweetness, and gentle tang. They don’t want to be overwhelmed; they want an olive oil that whispers. Seasons Arbequina Extra Virgin Olive Oil, with its soft fruitiness and balanced finish, is a natural match. Drizzled over fresh mozzarella or spooned generously across warm ricotta, it fills in the cheese’s quiet spaces, adding richness without stealing the spotlight. A pinch of flaky salt, a crack of black pepper, and suddenly it’s not just cheese but a moment worth savoring.
When Cheese Has Depth, Bring the Drama
Aged cheeses invite a different kind of intimacy. Cheddar, Gruyère, Manchego, and Pecorino have depth and structure—salt crystals, nutty undertones, savory length. These cheeses can handle an olive oil with presence. Seasons Herbes de Provence Infused Olive Oil brings aromatic lift and herbal warmth, echoing the savory notes already hiding in the cheese. Drizzled lightly over shavings of an aged Alpine-style cheese, the oil softens sharpness while extending the finish, making each bite feel rounder and more complete, like a conversation that unfolds slowly and stays with you.
Funky, Bloomy, and Unapologetic
Bloomy and funky cheeses are where things get a little more daring. Brie, Camembert, and triple creams are lush, aromatic, and unapologetically indulgent. Here, olive oil plays the role of mediator. Gremolata Infused Olive Oil, bright with citrus and herbs, cuts through richness while amplifying aroma. Warm the cheese just enough to relax its center, drizzle generously, and let the oil mingle with the softened paste. The result is savory, creamy, and deeply satisfying—comfort food with a sense of occasion.
Salt Loves Fat (And Vice Versa)
Salty and brined cheeses thrive on contrast. Feta, halloumi, and pecorino-style cheeses crave olive oil with backbone like zingy Seasons Criolla Extra Virgin Olive Oil. A peppery, robust extra-virgin olive oil brings balance, rounding out salinity while adding bite and energy. This is where olive oil turns sharp edges into something craveable, especially when heat is involved. Think roasted feta bubbling in olive oil, or grilled halloumi finished with a final drizzle and a squeeze of lemon—simple, bold, and impossible to stop eating.
Marinating Cheese: Where Olive Oil Really Shows Off
If drizzling is the gateway, marinating cheese is where olive oil fully settles in. Cubes of feta, fresh mozzarella pearls, or slices of young provolone become something entirely new when bathed in olive oil. This is olive oil doing what it does best: carrying flavor. Add herbs, citrus peel, cracked pepper, maybe a clove of garlic or a pinch of chile flake, and let time do the rest. After a few hours—or better yet, overnight—the cheese absorbs the oil’s character, becoming richer, rounder, and more complex. Spoon marinated cheese over salads, pile it onto toasted bread, or serve it straight from the jar with a fork. It’s low effort, high reward, and deeply satisfying. Show off here with exquisite, award-winning Family Reserve Picual Extra Virgin Olive Oil.
A Final Drizzle
What makes olive oil and cheese such a compelling pair is how intuitive it feels once you start. You don’t need to memorize rules or ratios. Taste the oil. Taste the cheese. Notice what happens when they meet. If cheese is comfort, olive oil is confidence—and together they remind us that the best pairings aren’t about perfection. They’re about curiosity, generosity, and a willingness to drizzle a little more than you think you should.
Next time, choose a cheese you already love and an olive oil you’re curious about. Let them meet on your plate. Let them talk to each other. Then taste. Then—if you’re anything like us—drizzle just a little more.