Nancy Silverton'S Marinated Olives And Fresh Pecorino

• 1 1/2 cups extra virgin olive oil
• 3/4 cup medium or large garlic cloves (about 30), peeled
• 4 cups mixed olives with pits (such as 1 cup each: Lucques, Castelvetrano, Nicoise, and Picholine), drained
• 4 fresh rosemary sprigs
• 3 arbol chile pods
• 4 bay leaves (preferably fresh)
• 1/2 teaspoon fresh coarsely ground black pepper
• 6 1/2 ounces fresh pecorino (also called cacio di Roma; or another young mild white cheese, such as provolone), cut into 1/3- to 1/2-inch cubes (about 1 cup)
• Fresh oregano leaves for garnish

1. Heat the olive oil in a medium saute pan over medium-high heat until it slides easily in the pan and the oil around the edges of the pan begins to smoke, 2 to 3 minutes. Add the garlic cloves, reduce the heat to medium, and cook, stirring often, until the garlic cloves are deep golden brown and tender but not mushy when pierced with a small knife. Turn off the heat.
2. Combine the olives, rosemary, chile pods, bay leaves, and pepper in a large bowl and toss gently to combine. Add the garlic and its oil to the bowl with the olives and gently stir to coat the olives with the oil and combine the ingredients, being careful not to smash the garlic. You can make the olives to this point up to 2 weeks in advance. Refrigerate the olives in a covered container and bring them to room temperature before serving. Add the pecorino cubes and gently toss them into the mix just before serving. Transfer the olives to a small deep bowl and scatter the oregano leaves over the top. Serve the olives and cheese with a tiny fork for guests to grab the cheese cubes and a tiny bowl on the side for guests to put the pits in.

extra virgin olive oil, garlic, mixed olives, rosemary sprigs, pods, bay leaves, fresh coarsely ground black pepper, pecorino u, oregano

Taken from food52.com/recipes/65914-nancy-silverton-s-marinated-olives-and-fresh-pecorino (may not work)