Olives with Manchego cheese and rosemary recipe

Omar Allibhoy
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Olives with Manchego cheese and rosemary recipe

A decadent way to serve olives, with chunks of Manchego cheese, peppercorns, bay leaves, rosemary and garlic. 

At a glance
  • Cuisine Spanish
  • Recipe Type Side
  • Difficulty Easy
  • Preparation time 10 mins
  • Cooking time 0 mins
  • Serves 4 people
Ingredients
  • 1 jar or tin of `turning colour' or black Spanish olives
  • 100 ml (3.5fl oz) mild olive oil
  • 50 g (1.8oz) Manchego cheese
  • 5 black peppercorns
  • 2 fresh bay leaves
  • 1 sprig of rosemary
  • 4 garlic cloves

Step-by-step

  1. 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.
  2. 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.
  3. 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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