Spanish Marinated Olives

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  • Level: Easy
  • Total: 8 hr 10 min (includes marinating time)
  • Active: 10 min
  • Yield: 8 to 10 servings
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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 


  1. Add the olive oil and sherry vinegar to a small bowl and whisk.
  2. 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.
  3. Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.
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