Spanish Marinated Olives

By jenlin

Ingredients

• 1 /4 cup olive oil
• 2 teaspoons sherry vinegar
• 1 /2 cup mozzarella pearls
• 1 /2 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
• 1 /2 cup kalamata olives, pitted
• 1 /2 cup cured Beldi olives, pitted
• 1 /2 cup 1/2-inch-cubed chorizo

Details

Adapted from foodnetwork.com

Preparation

Step 1

Add the olive oil and sherry vinegar to a small bowl and whisk.

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.

Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.