Spanish tapas platter with Manchego, Iberico ham and marinated olives
A classic Spanish tapas platter with Manchego, Iberico ham and marinated olives - the perfect combination of salty, nutty and spicy. The freshness and fine minerality of a Verdejo brings out the aromas of these specialties particularly well.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Appetizer, Main course
Cuisine Mediterranean, Spanish
Servings 2 People
Calories 550 kcal
For the tapas platter:
- 100 g Manchego cut into slices or cubes
- 100 g Iberico ham thinly sliced, alternatively Serrano ham
- 100 g Green and black olives pitted, in marinade
- 1 Handful of Marcona almonds roasted, optional
- 1 Tbsp olive oil extra virgin, high quality
- 1 teaspoon chopped fresh herbs Rosemary, thyme, oregano
For the olive marinade:
- 100 g green olives pitted
- 1 Garlic clove finely chopped
- 1 Tbsp olive oil
- ½ teaspoon lemon zest
- ½ teaspoon paprika powder smoked
- 1 teaspoon fresh rosemary chopped
Marinate the olives:
Mix the pitted olives with olive oil, chopped garlic, lemon zest, paprika powder and rosemary.
Leave to infuse for at least 30 minutes to allow the aromas to develop.
Serve the tapas platter:
Cut the Manchego into thin slices or cubes and place on the serving platter.
Loosely roll up the Iberico ham and arrange next to the cheese.
Place the marinated olives in a small bowl or directly on the plate.
Garnish with Marcona almonds and a drizzle of olive oil, if desired.
Recommended side dishes
Toasted baguette or crispy pan con tomate
Pickled pimientos de padrón (Spanish roast peppers)
Tortilla Española (Spanish potato omelette)
Calories: 550kcalCarbohydrates: 10gProtein: 35gFat: 40g
Keyword Iberico ham, Manchego, Olives, Spanish cuisine, Tapas, Verdejo, White wine, Wine & Food Pairing