• 24 Gordal olives, pitted
  • 120g Manchego cheese
  • 2 garlic cloves, crushed
  • 1 shallot, finely diced
  • 15g chopped rosemary
  • 15g chopped thyme
  • 2tbsp extra virgin olive oil
  • 1tbsp Worcestershire sauce
  • Freshly ground black pepper
  • 1tsp sugar


  1. Remove the rind from the Manchego and cut it into 1inch x ¼ inch pieces (to fit the olives).
  2. Stuff the olives with the pieces of Manchego cheese and set to one side.
  3. In a bowl, combine the garlic, shallots, rosemary, thyme, olive oil, Worcestershire sauce, sugar and pepper.
  4. Skewer the Manchego stuffed olives on to a soaked skewer (or rosemary stem), three to a piece.
  5. Once you have 8 skewers with olives, cover them in the marinade and allow them to sit for 4-8 hours.
  6. When ready to cook, grill the marinated olives over high heat for 3-4 minutes on each side or until the Manchego cheese starts to melt.

Recipe by Giorgio Rapicavoli for the Olives from Spain campaign in the U.S.A. 2013