This mix is everything you want with a drinkāa 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
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.
