Name: Tapas of Almonds, Olives and Cheese
Yield: Serves six to eight
Cuisine: Spanish
Ingredients: 5 ml/1 tsp black peppercorns; 5 ml/1 tsp chopped fresh rosemary; 1 garlic clove, sliced; fresh thyme or tarragon sprigs; 10 ml/2 tsp chopped fresh parsley; 15 ml/1 tbsp sherry vinegar; 1.5 ml/¼ tsp cayenne pepper; fresh flat leaf parsley or tarragon sprigs, to garnish (optional); 2.5 ml/½ tsp coriander seeds; 115 g/4 oz/⅔ cup black olives; 30 ml/2 tbsp olive oil; 2.5 ml/½ tsp fennel seeds; 115 g/4 oz/⅔ cup green olives; 150 g/5 oz Manchego or other firm cheese; 90 ml/6 tbsp olive oil; 60 ml/4 tbsp olive oil; 15 ml/1 tbsp white wine vinegar; 2 garlic cloves, crushed; 200 g/7 oz/1¾ cups blanched almonds; extra salt for sprinkling (optional); 30 ml/2 tbsp sea salt; 25 g/1 oz/2 tbsp butter

Preparation info

Serves
six to eight

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Almonds and olives used to be served free in all tapas bars, and still are in some. They are the perfect nibble or casual starter for pre-dinner drinks. Manchego cheese in oil is now a delicious Spanish export, although you can easily marinate the cheese yourself.

Ingredients

For the marinated olives

2.5 ml/½ tsp coriander seeds
2.5 ml/½

Europe
Spain
Starter
Drinks
Mediterranean
Gluten-free
Vegetarian

Method

To make the marinated olives, crush the coriander and fennel seeds in a mortar with a pestle. Work in the garlic, then add the rosemary, parsley, vinegar and olive oil. Put the olives in a small bowl and pour over the marinade. Cover with clear film (plastic wrap) and chill for up to 1 week.