Spanish-style marinated olives

Ingredients:

• 1/4 cup olive oil
• 2 tsp sherry vinegar
• 0.5 cup pearl mozzarella
• 0.5 cup Manchego cheese, cut into 1 cm cubes.
• 4 cloves garlic, thinly sliced
• 3 sprigs of rosemary
• 2 bay leaves
• The zest of half an orange, cut into a long strip
• 1 cup pitted Castelverano olives
• 0.5 cup pitted Kalamata olives
• 0.5 cup pitted Beldi olives
• 0.5 cup chorizo, cut into 1 cm cubes

Preparation:

1. Place olive oil and sherry vinegar in a small bowl and stir to combine.
2. Add the mozzarella, Manchego cheese, garlic, rosemary, bay leaf, and orange zest to a large bowl, pour in the marinade, and toss to coat. Add the olives, tossing to coat. Cover and refrigerate for 8 hours or overnight.
3. Drain off any excess liquid before serving. Add the diced chorizo, stir, and serve.