Chop the olives, drain the pear halves and cut into cubes. Mix both with the cream cheese. Season with salt, pepper, garlic and pear brandy.
Dry the vine leaves and spread them on a baking dish (M liters). Spread the cheese mixture in the mold, fold the wine leaves over it, close the mold with the lid and put it to cool.
Shelf life: Liter week
Packing: Tie the cheese with thin parcel tape.
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