Description
This Easy Marinated Spanish Olives with Manchego recipe offers a flavorful and aromatic appetizer combining briny Manzanilla olives with sharp, creamy Manchego cheese, infused with fragrant olive oil, garlic, citrus zest, fresh herbs, and a hint of spice. Perfect for entertaining or a simple snack, these olives soak in a tangy sherry vinegar marinade for a burst of Mediterranean flavors.
Ingredients
Marinade
- 1/2 cup good-quality olive oil (120 milliliters)
- 6 medium cloves of garlic, gently smashed
- Rind of 1 small orange
- Rind of 1 lemon
- 3-4 sprigs of fresh rosemary
- 1 small bay leaf
- 1/4-1/2 teaspoon red pepper flakes (more to taste)
- 1/4 cup sherry vinegar (60 milliliters)
Main Ingredients
- 16 ounces pitted Manzanilla olives (450 grams)
- 8 ounces Manchego cheese (225 grams)
Instructions
- Infuse the olive oil: In a large skillet, combine the olive oil, garlic cloves, orange rind, lemon rind, rosemary sprigs, bay leaf, and red pepper flakes. Place the pan over the lowest heat on the stove.
Gently heat the oil for 5-7 minutes, ensuring it does not simmer—this step unlocks the aromas without cooking the ingredients. Once fragrant, remove from heat and let the oil cool completely at room temperature.
- Prepare the olives: While the oil cools, drain the Manzanilla olives in a colander to remove excess brine. Transfer the drained olives to a large mixing bowl.
- Prepare the Manchego cheese: Using clean hands, break the Manchego cheese into irregular shards to maximize the surface area for oil absorption. Alternatively, slice it into small cubes. Add the cheese pieces to the bowl with the olives.
- Combine and marinate: After the infused olive oil has cooled completely, pour it over the olive and cheese mixture. Add the sherry vinegar, then toss gently to combine all flavors evenly.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld, though overnight marination is preferable for deeper infusion.
- Serve: Before serving, if the olive oil has solidified in the refrigerator, let the mixture come to room temperature for about 30 minutes. Stir well and serve as a flavorful appetizer or snack.
Notes
- Use good-quality olive oil for the best flavor infusion.
- Do not let the oil simmer when heating; warming gently releases aroma without bitterness.
- Breaking the Manchego into shards rather than slicing increases the surface area for better oil absorption.
- Marinate overnight if possible to enhance the flavor depth.
- Bring the olives to room temperature before serving if refrigerated to soften hardened olive oil.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Spanish
