Olives & Manchego Recipe

Combine and Marinate

Rinse or drain the olives if they are packed in brine. Place the olives in a medium bowl. Add 3 tablespoons extra-virgin olive oil, 1 teaspoon fresh lemon zest and 1 tablespoon lemon juice. Add 2 smashed garlic cloves, 1 teaspoon chopped fresh rosemary, 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, 1 teaspoon whole black peppercorns and 1 teaspoon sea salt. Stir gently to coat all olives. Cover and refrigerate at least 2 hours, ideally overnight, to let flavors meld.

If you plan to serve sooner (30–60 minutes), bring the marinated olives to room temperature for 20 minutes before serving to allow the oil and aromatics to perfume the olives.

Toast the almonds: heat a small dry skillet over medium heat. Add 3 ounces almonds and toss frequently 3–5 minutes until fragrant and lightly browned. Remove and cool. Alternatively, toast in a 350°F (175°C) oven for 6–8 minutes.

Cut 8 ounces Manchego into 1/2-inch cubes. Arrange cubes on a serving platter or small board, keeping them grouped for easy picking.

Arrange the marinated olives in a shallow bowl or small serving dish. Spoon a little of the marinade oil and aromatics over the top so garlic, rosemary and peppercorns are visible.

Place the Manchego cubes and toasted almonds on the same platter or on adjacent small dishes. Garnish the cheese and almonds with a few fresh thyme sprigs and sprinkle 1/4 teaspoon flaky sea salt over the Manchego if desired.

If olives were refrigerated for longer marinating, let the olive bowl sit at room temperature for 15–20 minutes before serving so the olive oil relaxes and flavors are more pronounced.

Serve with crusty bread or crackers on the side, and provide small forks or toothpicks for easy picking.