Melon prosciutto green olive bites

Quality speaks for itself and truly reveals itself in the simplest of preparations.

Sometimes the best moments don't need elaborate recipes - just a handful of great ingredients, all brought together by a generous drizzle of Opus extra virgin olive oil to make them shine.

Shopping list:

• sweet Cantaloupe melon
• green olives (preferably Greek Halkidiki olives) 
• Italian prosciutto
• Opus Olea extra virgin olive oil
• mini skewers or toothpicks

Cut your melon in half and scoop out the seeds with a spoon.  Use a melon baller to scoop out little melon balls, or simply cut into slices with a knife and cube them if you don't have a melon baller to hand.  Rip the prosciutto slices into pieces and fold them to roughly fit your melon pieces, use a little wood skewer to stick a green olive on top of your melon bites and the prosciutto.  Place on a serving platter or plate and generously drizzle with Opus olive oil -  it will make the combination of the other flavours blossom. 

Best served with a chilled glass of your favourite white wine at Golden Hour during summer.