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Manchego Marinated in Olive Oil & Herbs

Scott Phillips

Servings: eight.

This is an easy way to make supermarket-quality manchego cheese taste extra special. Eat the cheese within 3 days. (I keep the infused olive oil refrigerated and use it within 10 days for sautéing.)


  • 1 cup extra-virgin olive oil; more if needed
  • 3 large sprigs thyme
  • 2 4-inch sprigs rosemary
  • 1 small dried red chile, cut in half or thirds
  • 8 oz. manchego (more aged is better), rind cut off, cut into 1/2- to 3/4-inch cubes

Nutritional Information

  • Nutritional Sample Size based on eight servings, with 2 tsp. oil
  • Calories (kcal) : 200
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 30
  • Sodium (mg): 170
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 7


  • In a small saucepan, heat the 1 cup oil and the thyme, rosemary, and chile over medium heat until the oil is hot (160°F) and looks shimmery, about 2 minutes. Set aside to cool completely at room temperature.
  • Put the manchego in a glass or ceramic bowl. Pour the olive oil, herbs, and chile on top. Add more oil to cover, if needed. Cover and refrigerate for at least 4 hours. Remove from the refrigerator a few hours before the party to return the oil to room temperature.
  • To serve, transfer everything to a pretty bowl, with toothpicks alongside for spearing the cheese.


Rate or Review

Reviews (1 review)

  • scootertiger | 08/19/2009

    My definition of the perfect recipe....simple preparation and AMAZING results. This fits the bill. I made this recipe as an appetizer for a big Spanish themed dinner. I wanted something that could be done in advance and was kind of easy. The flavors were fantastic. I made a double recipe for 20 people and it was completely gone....and it was not the only appetizer I served.

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