Queso Manchego
con Almendras y Aceitunnas Verdes
(Manchego with
Almonds and Green Olives)
Shelley Wiseman adapted by Michael McCabe
Servings: 12
Notes:
This mix is everything you want with a drink—a little
bit salty, but with a nice variety of textures and flavors.
Arbequina olives are small, brownish green olives
mostly grown in Catalonia, but also in Aragon, Andalusia and even Argentina.
Manzanilla olives may be substituted.
Picholine olives are salt-brine cured green olives
from Provence, they are usually marinated with coriander and herbes de
Provence.
Olives can be marinated for 3 days (flavor will
improve).
Cuisine: Spanish
Categories: Antipasti/Tapas,
Cheese, Hor D'Oeuvres, Marinated, Nuts, Served Room Temp, Vegan, Vegetable
Source: July, 2008 issue of
Gourmet
Copyright: 2008
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Software
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1 pound pitted green
olives (preferably arbequina or picholine) (2 2/3 cups)
3 tablespoons
extra-virgin olive oil
6 large garlic cloves,
peeled and smashed
2 (3-by 1-inch) strips
orange zest, thinly sliced crosswise
2 turkish bay leaves,
halved
3/4 pound manchego
cheese, rind cut off and cheese cut into 3/4-inch cubes
1/4 pound toasted
almonds (marcona preferred) (3/4 cup)
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Hardware
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medium serving bowl
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In a medium serving bowl, toss olives with
oil, garlic, zest, and bay leaves and marinate, covered and chilled, at least 8
hours or for up to 3 days (flavor will improve the longer the olives marinate).
Bring olives to room temperature. Discard
bay leaves and garlic, then toss olives with cheese and sprinkle almonds on
top.
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