Fromages de Chèvre à l’Huile

If there’s time, the day before we leave France I pack a preserving jar with two-week-old goats’ cheeses, tuck in some local herbs – thyme, rosemary and some bay leaves – and pour over a rich green olive oil. Tie down securely and fasten a spray of leaves from the nearest olive tree on top. The pleasure and satisfaction that one feels a few months later on retrieving the jar from a cool shelf is boundless. The grey-green olive leaves have shrivelled and curled like flowers kept from a weddi