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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.
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4
teaspoons
fresh rosemary leaves
finely chopped
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5
strips lemon zest
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4
cloves
garlic
peeled and crushed
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1
teaspoon
whole black peppercorns
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1/2
cup
lemon juice
I have also used lime
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2
tablespoons
extra-virgin Spanish olive oil
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2
cups
Spanish green olives
drained from brine
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2
ounces
of Manchego cheese
cubed
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Combine rosemary, lemon zest, garlic, peppercorns, lemon juice and oil in a medium sized bowl. Stir until mixed.
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Add olives and cheese and toss until coated.
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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.