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Orange Marinated Manchego

Orange Marinated Manchego

  • Yield: 4 cups
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  • 1 head Garlic
  • 1 1/2 cups Olive oil, plus more for drizzling
  • Kosher salt
  • 1 Navel orange
  • 1/4 cup Sugar
  • 1 lb Manchego cheese, cut into 3/4 inch pieces
  • 1 tbsp Rosemary, finely chopped
  • 1 tbsp Thyme, finely chopped


  1. Preheat oven to 350F.
  2. Cut the top 1/4 of the garlic bulb off and place on a sheet of foil. Drizzle with oil and sprinkle with salt to taste. Wrap tightly in foil and bake 35-40 minutes. Cloves will be tender and skin will be golden brown. Let cool, then squeeze cloves into a bowl.
  3. Meanwhile, peel orange and set peel aside. Squeeze the juice into a bowl.
  4. Cut peel into 1/4 inch pieces and place in a small saucepan. Add enough cold water to top the peels by 1 inch. Bring to a boil and then drain the water. Repeat this process two more times in order to remove bitterness.
  5. After the third boil and drain, return orange peels to the saucepan and add sugar, orange juice and ½ cup water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until peels are soft and liquid is syrupy, 20–30 minutes. Set orange preserves aside to cool.
  6. Add cooled orange preserves, Manchego, rosemary, thyme and remaining 1 1/2 cups oil to the bowl with the garlic and gently toss to combine. Cover and refrigerate at least 12 hours.
  7. Let marinated Manchego come to room temperature before serving with crusty or toasted bread.


Recipe adapted from