Marinated Olives and Cheese
Most holiday appetizers require an oven or a stove, but this just requires a knife and a jar. It's a simple way to dress up store-bought olives and cheese without much actual cooking.
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Ingredients
Ingredients (~8 servings)
- 10 oz green olives Castelvetrano or Frescatrano are best here
- 6 oz aged cheese Gruyère, Emmental or Manchego
- 6 garlic cloves smashed
- ~6 large strips orange peel
- 4 fresh rosemary sprigs
- ~1 tsp whole black peppercorns
- 2 small dried chilis
- Extra-virgin olive oil enough to cover
Instructions
- Cut cheese into 1/2 inch cubes.
- Smash garlic cloves with knife flat side.
- Peel orange strips, avoiding white pith.
- Combine olives, cheese, garlic, orange peels, rosemary, peppercorns, and chilis in jar.
- Pour olive oil to fully cover ingredients.
- Refrigerate for 24 hours.
- Remove from fridge 30-60 minutes before serving.
- Let oil liquefy and cheese soften.
Notes
Best with Castelvetrano olives and aged cheese like Gruyère.
Tried this recipe?Leave a comment below & let me know!