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Spain / Appetizer
Wikibooks
Marinated Green Olives
Green olives marinated in herbs and garlic are very common in Spanish restaurants. They are commonly served free when you order a drink, and are often served with toasted, salted nuts.
Ingredients
ScaleNo serving count in the source — scale by factor
- green olives, 16 oz/450 g; unpitted, large, Spanish2 cup
- garlic, peeled and minced7 clove
- bay leaves2 leaf
- lemon, medium, sliced1/2
- oregano, dried1 tsp
- fennel seeds, ground1 tsp
- thyme, dried1/2 tsp
- cumin seeds, ground1/2 tsp
- rosemary, dried1/2 tsp
- paprika, Spanish1/2 tsp
- black pepper1/2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Lightly crush the olives with a mallet, or make slight slits on each olive with a knife, to ensure that the marinade permeates them.
Place the olives in a sealable glass jar and add the remaining ingredients.
Fill the jar with water and shake well.
Marinate at room temperature for several days to a week.
Serve the olives with toasted almonds and fresh bread.
