Ingredients

• 1 pound green olives such as arbequina or picholine (2 2/3 cups)
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, smashed and peeled
• 2 (3- by 1-inch) strips orange zest, thinly sliced crosswise
• 2 Turkish bay leaves or 1 California, halved
• 3/4 pound Manchego cheese, rind cut off and cheese cut into 3/4-inch cubes
• 1/4 pound toasted Marcona almonds (3/4 cup)

Instructions

1. Toss olives with oil, garlic, zest, and bay leaves and marinate, chilled, at least 4 hours.
2. Bring olives to room temperature. Discard bay leaves and garlic, then toss olives with cheese and sprinkle almonds on top.