Olive, Tomato and Cheddar Skewers with Basil Oil

Olive, Tomato and Cheddar Skewers with Basil Oil
  • 4 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time


Add all
  • 1 lb
    (450 g)

    medium cheddar, cut into 1 in. (2.5 cm) cubes

  • 12

    pitted black olives

  • 12

    cherry tomatoes

  • 1 Tbsp.
    (15 mL)

    balsamic vinegar

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • 1

    garlic clove, chopped

  • 2 Tbsp.
    (30 mL)

    chopped fresh basil

  • Salt and pepper to taste


Soak bamboo skewers in water for 1 hour or so.

Alternating them, thread cheddar, olives and cherry tomatoes onto skewers.

Place in a deep dish, sprinkle with balsamic vinegar and set aside.

In a food processor, pulse oil, garlic, basil, salt and pepper together into a deep green oil.

Pour half of this oil over the skewers. Reserve remaining basil oil.

Preheat barbecue to medium-high and grill skewers for about 2 minutes per side.

Serve with reserved basil oil.

Source: Chef Ian Perreault

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007