Marinated Spanish Olives
Ingredients
1 lb large olives with pimento (alternatively you my use large green olives with pits) drained and rinsed well. | ||
2 lemon wedges 2-3 tbs extra virgin olive oil | ||
1/2 cup red wine vinegar | ||
6-8 garlic cloves, crushed | ||
4 sprigs fresh thyme | ||
2 bay leaves | ||
1 tsp dried oregano | ||
1 tsp smoked paprika | ||
dash of kosher salt and black pepper | ||
1 tsp cumin seeds or ground cumin | ||
1 tsp fennel seeds | ||
a large mason jar |
These olives are a staple of Spanish tapas bars. The longer they marinate, the better.
- Rinse and drain the olives, then add to a large mason jar.
- Add all of the other ingredients and enough water to cover the olives.
- Cover and shake the jar well, then place in the refrigerator for several weeks before using, however the longer they marinate the better.
- The olives will keep for months refrigerated.
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