1 jar or tin of ‘turning colour’ or black Spanish olives
100ml of mild Spanish olive oil
50g of Manchego cheese
5 black peppercorns
2 fresh bay leaves
1 sprig of rosemary
4 garlic cloves
Drain the Spanish 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 Spanish 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.
Per serving: 272 kcals/ 3.5g protein / 29g fat/ 6g saturated fat / 0g carbs/ 0g sugar
See www.olivesfromspain.co.uk for more recipes.