Spanish olives with vegan cheese marinated in olive oil, black peppercorns, bay leaves, rosemary and garlic

Spanish olives with vegan cheese marinated in olive oil

The original recipe called for Manchego cheese so we’ve veganised it! Try vegan smoked cheese, caramelised red onion cheddar, mature cheddar style or Vegusto Piquant, for example.

Easy recipeEasy Quick meal
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Preparation time

Cook time

Total time

25 minutes




  • sides-light-meals-and-salads
  • vegetable-side-dishes




1 jar or tin of ‘turning colour’ or black Spanish olives
100ml of mild Spanish olive oil
50g of vegan cheese, eg Vegusto piquant or Golden; Redwood mature cheddar or mozzarella; Sheese smoked – or firm smoked tofu like Taifun’s
5 black peppercorns
2 fresh bay leaves
1 sprig of rosemary
4 garlic cloves


1. Drain the olives from the brine and place them in a bowl with the chopped vegan cheese. With the back of a knife, crush the garlic cloves and black peppercorns, before mixing them with the olives and the Spanish olive oil. Rub the herbs between your hands, before adding them to the bowl.

2. Give all ingredients a good stir so the flavours develop inside the oil. Leave to stand for 20 minutes then enjoy the freshly marinated olives. For a change, try this recipe with roasted instead of fresh garlic.

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