Black olives and Manchego


  • Black olives
  • Olive oil
  • Finely chopped garlic
  • Preserved roasted eggplant
  • Verjuice
  • Freshly ground black pepper
  • Aged Manchego
  • Chives


  • 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.

Related Tapas

  • Gordal Olives with Tomato, Capsicum, Coriander and Cumin
  • Green Olives with Inland Dressing