- 1 pound manchego cheese, rind removed
- 12 arbequina or niçoise olives
- 4 to 6 fresh thyme sprigs
- 1 fresh rosemary sprig
- Extra virgin olive oil
How to Make It
Cut cheese into 1/4-inch-thick wedges; arrange in a 1-quart jar. Add olives. Arrange thyme on outside edge of jar; place rosemary in center of jar. Fill jar with olive oil; cover. Allow to marinate in refrigerator for one week.