Marinated Manchego, Olives, and Artichokes

This very welcome dish from the Mediterranean is

wonderful to have in the refrigerator when friends

drop by. It will probably keep longer than you can

refrain from attacking it, but you may depend on

it for at least five days as long as it is covered and


1 pound of manchego cheese, cubed

1 cup of black olives, pitted

2 tablespoons of capers

1 small jar of marinated artichoke hearts, halved

1 tablespoon of italian parsley, minced

1 teaspoon of garlic, minced

1 tablespoon of red onion, minced

1 teaspoon of Italian seasoning

Freshly ground black pepper

Sea salt

½ cup of olive oil

Place bite-size cheese cubes in a flat stoneware dish,

along with the olives, capers, and artichokes. Stir the

parsley, garlic, onions, and seasonings into the olive

oil and pour over the cheese mixture. Refrigerate

overnight and bring to room temperature before serving

with cocktail spears and French bread.