The Ultimate Christmas Platter: A Festive Feast with Perelló
There’s nothing quite like gathering around a beautiful Christmas platter; colourful, abundant, and packed with flavours that spark joy. This year, we’re giving you all the tips and tricks to create the perfect Spanish board.
Creamy Cheeses & Spanish Classics
Start with a great cheese. Opt for a rich, creamy Spanish option such as:
- La Retorta – ultra-smooth and spoonable with buttery depth
- Queso Tetilla – mild and milky with a silky finish
- Aged Manchego – nutty, firm, and deeply savoury
Spread these onto Perelló Regañás, whose crisp, rustic crunch makes the perfect base for soft cheeses and toppings. The combination of creamy and crunchy is an instant crowd-pleaser.
Charcuterie and Perfect Pairings
For charcuterie, choose flavours that pair effortlessly with Perelló pickles:
- Salchichón – delicate, subtly spiced, with a gentle sweetness
- Chorizo – smoky, earthy, and rich with paprika warmth
- Jamón serrano – silky, lightly salted, and irresistible with olives
Pair each slice with briny Perelló caper berries, or Perelló Pickled Garlic; their tangy pop cuts beautifully through the fat and brightens every mouthful. It’s a flavour bomb you’ll want to repeat.
Olives with a Twist
Lift the platter with Perelló olives stuffed with orange. They bring citrusy perfume, gentle sweetness, and a refreshing zing that pairs beautifully with both creamy cheeses and smoky meats Recipe Here .
Seasonal Fruits and Little Extras
Bring colour, brightness, and irresistible variety to your Christmas platter with a mix of winter fruits and a handful of classic Spanish extras. Add figs (fresh or dried) for honeyed sweetness that pairs beautifully with salty meats, alongside grapes for juicy bursts that refresh the palate. Clementine segments offer aromatic citrus that echoes the flavour of orange-stuffed olives, while pomegranate seeds add tangy sparkle and a vibrant pop of colour. For something crisp and subtly sweet, include pear slices, which are perfect with creamy Tetilla or nutty Manchego.
To make your platter even more unforgettable, scatter in Marcona almonds for buttery crunch, serve slices of quince membrillo for a sweet, floral contrast to rich cheeses, and add roasted red peppers for soft, smoky warmth. A few pickled guindilla peppers bring gentle heat and bright acidity, while smoked nuts introduce a cosy, wintery depth that pairs beautifully with Perelló Extra Virgin Olive Oil.
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