Olives with Manchego cheese and rosemary recipe

1. 1

   Drain the olives from the brine and place them in a bowl with the chopped Manchego cheese.

2. 2

   With the back of a knife, crush the garlic cloves and black peppercorns, before mixing them with the olives and the olive oil.

3. 3

   Rub the herbs between your hands, before adding them to the bowl.

4. 4

   Give all ingredients a good stir so the flavours develop inside the oil.

5. 5

   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.

6. 6

   For a change, try this recipe with roasted instead of fresh garlic.

* Per serving · 4 servings · Values may vary.

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