Yields
8 - 10 servings
Snack on this trio of olives mixed with cheese and chorizo with a glass of wine before dinner.
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ingredients
¼
cup olive oil
2
tsp sherry vinegar
½
cup mozzarella pearls
½
cup 1/2-inch-cubed Manchego
4
cloves garlic, thinly sliced
3
sprigs fresh rosemary
2
bay leaves
Zest of 1/2 orange, peeled in long strips
1
cup Castelvetrano olives, pitted
½
cup kalamata olives, pitted
½
cup cured Beldi olives, pitted
½
cup 1/2-inch-cubed chorizo
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directions
Step 1
Add the olive oil and sherry vinegar to a small bowl and whisk.
Step 2
Add the mozzarella, Manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then toss. Add the olives, stirring to make sure they are covered in the marinade. Cover and refrigerate for 8 hours or overnight.
Step 3
Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.