Black olives
Olive oil
Finely chopped garlic 

Preserved roasted eggplant

Freshly ground black pepper
Aged Manchego

Combine the olive oil and garlic and set aside to marinate for 15 minutes. Combine the black olives, eggplant, verjuice and pepper in a bowl. Cut the Manchego into cubes and add 
it to the olives. Add the reserved olive oil and garlic mixture and the 
chives and toss gently to combine. 
Set aside for 20 minutes for the flavours to develop, then serve.

TIP: Ideal before lunch with a cold beer.

2 aceitunasnegrasmanchegas