Cut the cheese and the hazelnuts into similar sized pieces.

Peel the apple and cut into 1x1 squares, dip in lemon juice.

In a bowl toss the large Spanish olives, hazelnuts, drained apple and cheese.

Season with a drizzle of honey, lemon juice and extra virgin olive oil.

Sprinkle with some thyme leaves and stir.

Let it stand for 20 minutes.