Olives with Manchego cheese and rosemary recipe
A decadent way to serve olives, with chunks of Manchego cheese, peppercorns, bay leaves, rosemary and garlic.
Ingredients
- 1 jar or tin of `turning colour' or black Spanish olives
- 100 ml mild olive oil
- 50 g Manchego cheese
- 5 black peppercorns
- 2 fresh bay leaves
- 1 sprig of rosemary
- 4 garlic cloves
- 1 jar or tin of `turning colour' or black Spanish olives
- 3.5 fl oz mild olive oil
- 1.8 oz Manchego cheese
- 5 black peppercorns
- 2 fresh bay leaves
- 1 sprig of rosemary
- 4 garlic cloves
- 1 jar or tin of `turning colour' or black Spanish olives
- 0.4 cup mild olive oil
- 1.8 oz Manchego cheese
- 5 black peppercorns
- 2 fresh bay leaves
- 1 sprig of rosemary
- 4 garlic cloves
Details
- Cuisine: Spanish
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Drain the olives from the brine and place them in a bowl with the chopped Manchego cheese. With the back of a knife, crush the garlic cloves and black peppercorns, before mixing them with the olives and the olive oil.
- Rub the herbs between your hands, before adding them to the bowl. Give all ingredients a good stir so the flavours develop inside the oil.
- Leave to stand for 20 minutes then enjoy the freshly marinated olives or keep in the fridge for up to a month in a tightly sealed container. For a change, try this recipe with roasted instead of fresh garlic.
Recipe provided by Olives from Spain.
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