Black Cat Olive Charcuterie Board Recipe

When I first tried making a Black Cat Olive Charcuterie Board, I just wanted something easy but still a bit playful for my guests.

This recipe walks you through how to create a charcuterie board that actually looks like a black cat, using olives, cheese, and cured meats.

It’s a quirky twist that really works for parties, Halloween, or whenever you want to get a few “wows.” People always want to know how I did it when they see the board.

I love how the olives and cheese come together to make the cat’s face and ears. Kids and adults both seem to get a kick out of eating it—and honestly, half the fun is just looking at it first!

Why I Love Them

I keep coming back to Black Cat Olive Charcuterie Boards because they look so fun on the table. The little black olive “cats” are super easy to make, but they’re always a conversation starter.

Whenever I set one out at a party, someone’s smiling. Kids and grown-ups both like to pick their favorite olive cat and then pair it with some cheese or a cracker.

The flavors really work, too. The olives are salty and rich, and the cheese adds a creamy bite—can’t go wrong with that combo.

It’s also a sneaky way to get people to try new things. Friends who usually skip olives end up eating a few when they’re part of this board.

And I get to be creative every time. Sometimes I’ll try a new cheese or swap in a different kind of bread. Maybe I’ll add nuts or fruit if I’m feeling fancy. It’s simple, but there’s always room to play around.

Equipment

I keep it simple when I make my Black Cat Olive Charcuterie Board. Here’s what I pull out:

Essentials:

• 1 large wooden serving board or slate platter
• 2-3 small bowls (for olives and spreads)
• 1 small cheese knife
• 1 small spoon (for jams or honey)
• 1 pair of serving tongs or forks

Optional but helpful:

• Small ramekins for nuts or dips
• Toothpicks for easy snacking
• Napkins for clean hands

I usually use a big tray or board—round is nice, but really, any shape will do. For the “Black Cat” face, I grab two small bowls for the olive “eyes” and a knife to cut cheese into little shapes.

A regular kitchen knife works fine for slicing bread or crackers. If I want things to look really tidy, I’ll lay down some parchment paper under certain foods.

That’s pretty much it. Not much fuss, just what you need to make the board look inviting and fun.

Ingredients

Before I start, I gather everything so I’m not running around. Here’s what I usually use, with rough amounts:

Cheeses:

• 100g sharp cheddar, sliced into triangles
• 100g creamy brie, cut into small wedges
• 75g gouda, cubed

Meats:

• 75g sliced prosciutto
• 75g salami rounds

Olives (for the black cat shape):

• 150g whole black olives
• 50g pitted green olives (optional for decoration)

Crackers & Bread:

• 20 small round crackers
• 1 sliced baguette (about 10 pieces)

Fruits & Nuts:

• 1/2 cup seedless red grapes
• 1/4 cup dried apricots
• 1/4 cup roasted almonds

For decoration, I usually grab a few sprigs of fresh rosemary—just a handful is plenty. Sometimes I’ll add a small bowl of fig jam, maybe 2 tablespoons or so.

I like to put the ingredients in little bowls or group them together on the board. That way, it’s easier to build the “black cat” shape with the olives and fill in the rest with pops of color and texture.

Instructions

I always start by washing my hands and laying out all the ingredients. Makes life easier, trust me.

First thing, I slice the black olives in half and set them aside. Then I cut the cheese into cubes and put them on a plate. For meats like salami or prosciutto, I roll or fold them so they look a bit fancy.

Next, I grab my big wooden board and arrange the cheese in the middle. I add the black olives around the cheese to make a simple cat face.

For the cat’s ears, I use two wedge-shaped pieces of cheese or maybe a cracker if I’m out of cheese.

Here’s how I finish up:

• Place rolled meats around the edges
• Add small bunches of grapes or sliced apples for color
• Scatter a few nuts, like almonds or walnuts
• Put a small dish of dipping sauce or honey nearby

Tip: I like to use sprigs of rosemary or parsley for a little extra color.

I make sure everything’s easy for guests to grab—small forks, toothpicks, or cheese knives help. Just before serving, I give the board a quick check to make sure it still looks like a cat and nothing’s rolled away.

Substitute

Sometimes I can’t find every single ingredient for my Black Cat Olive Charcuterie Board. No big deal! I just swap in whatever’s close or already in my kitchen.

If I’m out of black olives, I’ll use kalamata or even green olives. The taste is a bit different, but hey, it still looks good.

For cheese, if the store is out of manchego, I’ll grab sharp cheddar or gouda. Brie or even cream cheese can work, too.

Here’s a quick list of my go-to substitutes:

Original	Substitute
Black Olives	Kalamata Olives
Manchego Cheese	Gouda or Cheddar
Salami	Turkey slices
Water Crackers	Wheat crackers
Dried Apricots	Dried cranberries

If I don’t have fresh rosemary, I’ll just use parsley or even a bit of basil. For nuts, it’s whatever’s in the pantry—almonds, cashews, walnuts, you name it.

For a vegetarian option, I’ll use marinated tofu cubes instead of meat. And if I’m making it vegan, I’ll pick plant-based cheeses and skip the honey.

As for spreads, I just use whatever jams or mustards are around. Hummus, salsa, or pesto can be fun dips, too.

Making swaps like these means I can always put together a board that everyone can dig into, even if I’m missing a few things.

What Can Go Wrong?

Sometimes my olives dry out if I forget to cover them. If I leave the board out too long, cheese and meats start to get too warm and lose their texture.

If I don’t slice the bread right before serving, it gets stale fast. I also have to make sure everything fits nicely—otherwise, the board just ends up looking kind of messy.

Common Mistakes:

• Using too much of one ingredient
• Forgetting to check for pits in olives
• Overcrowding the board
• Not using enough small bowls for dips

Issue	Quick Fix
Olives too salty	Rinse with water
Cheese melts	Keep board cool
Bread gets soggy	Add last minute

I always check the labels for allergies, especially nuts or dairy. Sometimes a guest just isn’t into strong flavors, so I keep some mild options around too.

If something smells “off,” I just toss it—better safe than sorry, right?

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