Step 1

To prepare the citrus-marinated olives, in a small saucepan over medium heat, combine the olives, orange and lemon peel strips, olive oil, lemon and orange juices, garlic, rosemary, thyme, bay leaf, fennel seeds and red pepper flakes. Cook, stirring occasionally, for 2 minutes, then reduce the heat to low and cook, stirring occasionally, for 5 minutes more.

Step 2

Remove from the heat and let stand at room temperature for 1 hour. Using a slotted spoon, transfer the olives to a small serving bowl.

Step 3

Place the almonds and fig jam in separate small bowls. Arrange the jamón serrano, chorizo, Manchego and bread on a tapas board or cheese board and serve. Serves 6 to 8.

Step 4

Recipe inspired by Aerin Lauder in collaboration with the Williams Sonoma Test Kitchen