Ingredients
For the marinated olives:
1
tsp chopped fresh rosemary
2
tsp chopped fresh parsley
115g (2/3 cup) black olives
115g (2/3 cup) green olives
For the marinated cheese:
150g Manchego or other firm cheese
1
tbsp white wine vinegar
fresh thyme or tarragon sprigs
fresh parsley, to garnish (optional)
Directions
1.
To make the marinated olives, crush the coriander and fennel seeds in a mortar with a pestle. Work in the garlic, then add the rosemary, parsley, vinegar and olive oil. Put the olives in a small bowl and pour over the marinade. Cover with plastic wrap and chill for up to 1 week.
2.
To make the marinated cheese, cut the cheese into bite size pieces, removing any hard rind and put in a small bowl. Combine the oil, vinegar, peppercorns, garlic, thyme or tarragon and pour over the cheese. Cover with plastic wrap and chill for up to 3 days.
3.
The Culinary Chase's Note: Buy whole olives with the pits as this helps to retain the flavor better than pitted olives. Make sure to drain the brine that the olives come in. Add more olive oil to the olives, seal and store in the refrigerator for 1-2 months. Serve the olives as a tapas dish or add to salads. The oil that's leftover from the olives can be used in salad dressings or as a topping for hot food.
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