Directions

1. Roast the red paprika, let it cool down.
2. Put in a blender the roasted red peppers, Harissa paste, apple cider vinegar, extra virgin olive oil (leaving a little to add at the last) and salt.
3. After blending, mix the sauce with the Spanish green olives.
4. Before serving, add some oregano, Manchego cheese grated, crushed black pepper and a splash of extra virgin olive oil.