Rosemary-Lemon Spanish Olives with Manchego Cheese
These marinated olives are delicious, nutritious and easy to make. With the cheese, they make a perfect summertime party or picnic nibble.
fresh rosemary leaves
strips lemon zest
peeled and crushed
whole black peppercorns
I have also used lime
extra-virgin Spanish olive oil
Spanish green olives
drained from brine
of Manchego cheese
Combine rosemary, lemon zest, garlic, peppercorns, lemon juice and oil in a medium sized bowl. Stir until mixed.
Add olives and cheese and toss until coated.
Marinate for at least 3 hours.
This combination will keep in the refrigerator for up to a month in a tightly sealed container. Serve at room temperature.