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Marinated Manchego

Yield 10 appetizer servings


  • 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

  1. 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.