Apulian Caciotta with olives is a special version of the classic Caciotta.

A cheese with semi-hard crust, made with the addition of milk enzymes and a short aging, which has been reinterpreted in an original variant by adding green olives.

In this version, the typical sweet and slightly sour taste meets the bitter and savory pulp of the olives, which makes it excellent to eat on its own, accompanied by bread or croutons, or with salads and appetizers.