Meet my favorite ultra-easy, crowd-pleasing appetizer: marinated Spanish olives tossed in citrus- and herb-infused oil and served with shards of nutty Manchego cheese. This appetizer comes together in minutes and pairs beautifully with Spanish meatballs and lemony artichoke bruschetta for a tapas-style spread.
When I need the simplest snack, I often reach for a jar of olives, some good Parmesan shards, and a bowl of smoky almonds—an idea I picked up from family. But when I have ten minutes to spare, I build on those flavors to make these marinated olives. They taste like you spent a lot more time on them than you did: bright, savory, and utterly addictive. I once made a huge bowl for a party and had none left by the end of the night.
The only slightly technical step is infusing the oil, which is truly simple and transforms the dish. I infuse olive oil with garlic, rosemary, and citrus rind, but you can swap in any herbs or aromatics you prefer.
This appetizer is lovely with Marcona almonds, and it also works well alongside soppressata pesto crostini, melon prosciutto skewers, or simply served with toothpicks. It’s flexible and reliably delicious.
What olives to use
For an authentic flavor, use Spanish olives. Manzanilla olives are my go-to because they’re widely available and a great entry point if you’re not used to strong olive flavors: mild, tangy, salty, and slightly nutty. You can also use Gordal, Hojiblanca, Arbequina, or a mix, and Castelvetrano olives (though Italian) make a delicious, buttery alternative.
Mixing olive varieties gives interesting contrast—try combining two or three types if you want more texture and flavor variety.
Make & marinate
To help the olives absorb more oil, gently press them with your palms—be careful not to crush them completely.
Marinate for 1 hour
You can eat these olives right away, but for the best flavor let them marinate for at least one hour. I often make them the night before to let the oil and vinegar penetrate the olives and cheese fully.
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Easy Marinated Spanish Olives with Manchego
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Ingredients
- 1/2 cup good-quality olive oil (120 milliliters)
- 6 medium cloves of garlic, gently smashed
- 1 small orange rind only
- 1 lemon rind only
- 3-4 sprigs of fresh rosemary
- 1 small bay leaf
- 1/4-1/2 teaspoon red pepper flakes more to taste
- 16 ounces pitted Manzanilla olives (450 grams)
- 8 ounces manchego cheese (225 grams)
- 1/4 cup sherry vinegar (60 milliliters)
Equipment
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Large skillet
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Colander
Instructions
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In a large skillet, combine the olive oil, smashed garlic cloves, orange rind, lemon rind, rosemary sprigs, bay leaf, and red pepper flakes. Heat gently over the lowest flame.
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Warm the oil for 5–7 minutes until fragrant, taking care not to let it simmer. Remove from heat and let the oil cool completely to room temperature.
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While the oil cools, drain the olives in a colander and transfer them to a large bowl.
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Use clean hands to break the Manchego into shards (or cut into small cubes). Add the cheese to the olives.
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When the oil is cool, pour it over the olive and cheese mixture, add sherry vinegar, and toss gently to combine. Cover and refrigerate for at least 1 hour, preferably overnight. If the oil solidifies in the fridge, let the bowl sit at room temperature for about 30 minutes, stir, and serve.
Notes
Gently smashing the olives helps them absorb more oil, but take care not to break them apart.
This recipe is flexible—swap herbs and citrus to suit your pantry and taste. The longer the olives marinate, the more pronounced the flavors become.
I often make these the night before serving so the flavors have time to meld.