24 pitted Queen olives
4 ounces Manchego cheese
2 garlic cloves, minced
1 shallot, minced
1 tablespoon, rosemary, minced
1 tablespoon thyme, minced
4 ounces extra virgin olive oil
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
1 teaspoon sugar
For the Olives:
Drain the Queen olives of all their brine and allow them to dry on a paper towel.
Take the Manchego cheese and make sure there is no ‘skin’ on it and cut it into small 1 inch x 1/4 in pieces (small enough to stuff in the olive).
Stuff all of the olives with pieces of Manchego cheese.
In a bowl combine the garlic, shallots, herbs, sugar, pepper, Worcestershire sauce & olive oil.
Skewer the Manchego stuffed olives on to a soaked skewer or rosemary stem, three to a piece.
Once you have 8 skewers with olives cover them in the marinade and allow them to sit for 4-8 hours.
Grill the marinated olives over high heat for 3-4 minutes on each side or until the start to soften, caramelize and the Manchego cheese starts to melt slightly inside.
Serve them along some good crusty bread that’s been drenched in good olive oil and grilled alongside the olives.