Dry-cured olives are cured in the air, instead of in oil or brine. They often have a hint of smokiness and many are herb flavored. Good quality black olives or nicoise olives can be substituted for dry-cured olives.

1. Arrange the fresh chèvre on a small serving plate and surround with olives.

2. Sprinkle chopped lemon thyme and zest of lemon on chèvre, then drizzle with olive oil.

3. Serve with seeded crackers and a knife suitable for spreading.