A few of my favourite things done right today. This was part of lunch (a second time) at Leeuwin Estate during a recent trip to Perth, Western Australia.
Note to Self: Always use kalamanta olives. Despite being tempted to take a shortcut with black olives, the temptation never turns out worthwhile!
I'm also wondering how things would turn out if the parmesan was replaced by a manchego or a parmagiano. Thoughts anyone?
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