marinated manchego recipe
Recipe type: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 1 cup extra-virgin olive oil, approximately
  • 2 large sprigs thyme
  • 3 4-inch sprigs rosemary
  • 1 teaspoon chili flakes
  • 8 ounces aged manchego, rind cut off, cut into ½-inch cubes
  • good-quality olives (optional - I skipped this)
  1. In a small saucepan, heat the olive oil, thyme, rosemary, and chili over medium heat until the oil is hot (160 degrees F), about 2 minutes. Set aside to cool completely at room temperature.
  2. Put the manchego in a glass or ceramic bowl. Pour the olive oil, herbs, and chili on top. Add more oil to cover, if needed. Cover and refrigerate for at least 4 hours and up to 3 days. If using the olives, marinate these for at least 3 days up to 1 week before using. Remove from the refrigerator a few hours before the party to return the oil to room temperature.
  3. To serve, transfer cheese (and olives) to a nice bowl, soaking in some of the oil and toothpicks alongside.
Recipe by story of a kitchen at