Drain the olives from the brin and place in a bolw with the chopped manchego cheese
Crush the garlic cloves and black peppercorns with the back on a knife before added them to the olive and cheese mixture
Pour over the olive oil
Pull the rosemary into neat sprigs and then rub all the herbs between the palms of your hands before adding to the mixture
Mix everything together well and leave to stand for at leas 20 minutes. These will keep in the fridge for up to a month
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.