1 pound manchego cheese, rind removed and cubed
½ cup arbequina, niçoise, and/or kalamata olives
4 to 6 fresh thyme sprigs
1 fresh rosemary sprig
Extra-virgin olive oil
Combine cheese, olives, thyme, and rosemary in a 1-quart jar. Fill jar with olive oil; cover. Marinate in refrigerator 1 week. Makes 10 appetizer servings.
Hosting Help: Keep it clean and simple. Slice meats, cheeses, and vegetables into individual servings, and avoid thin, drippy sauces.