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Categories:Viewed: 10 - Published at: 8 years ago
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
Method
- 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.
- 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.
- 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.
