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What do you get when you combine plump Spanish GOYA® Manzanilla Olives with a zesty citrus-and-herb marinade? One deliciously easy appetizer! Simply submerge the olives, pimentos and cheese in the orange-spiked olive oil sauce to marinate, then thread onto skewers for a festive start to your next family gathering.
orange, zested and juiced
finely chopped fresh rosemary
GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
hot pepper flakes
1 jar (6.75 oz.)
GOYA® Manzanilla Olives Stuffed with Minced Pimientos or GOYA® Queen Spanish Olives Stuffed with Minced Pimientos, drained
2 jars (4 oz. each)
GOYA® Fancy Pimientos, drained and sliced
1 pkg. (12 oz.)
GOYA® Queso Blanco (white cheese), cubed
Add olive oil, orange juice and zest, rosemary, garlic and hot pepper flakes to small saucepan over medium-high heat. Cook, stirring occasionally, until mixture is warm and garlic is fragrant, about 2 minutes.
Place olives and pimientos in medium, non-reactive bowl. Pour warm olive oil mixture over olives and pimientos; set aside until cool. Stir in cheese; cover with plastic wrap. Refrigerate at least 4 hours, or up to 3 days.
Alternately thread cheese, olives and pimientos among thirty 6” skewers. Transfer to serving plate; drizzle with marinade.
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