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Epicurious

Manchego with Almonds and Green Olives

5.0

(2)

This mix is everything you want with a drink—a little bit salty, but with a nice variety of textures and flavors.

Cooks' note:

Olives can be marinated for 3 days (flavor will improve).

Recipe information

  • Total Time

    4 1/2 hr (includes marinating)

  • Yield

    Makes 12 servings

Ingredients

1 pound green olives such as arbequina or picholine (2 2/3 cups)
3 tablespoons extra-virgin olive oil
4 garlic cloves, smashed and peeled
2 (3- by 1-inch) strips orange zest, thinly sliced crosswise
2 Turkish bay leaves or 1 California, halved
3/4 pound Manchego cheese, rind cut off and cheese cut into 3/4-inch cubes
1/4 pound toasted Marcona almonds (3/4 cup)

Preparation

  1. Step 1

    Toss olives with oil, garlic, zest, and bay leaves and marinate, chilled, at least 4 hours.

    Step 2

    Bring olives to room temperature. Discard bay leaves and garlic, then toss olives with cheese and sprinkle almonds on top.

TagsMediterraneanOliveManchegoCheeseDairyAlmondNutSnackGluten FreeVegetarianMake AheadNo-CookGourmet
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