Marinated Spanish Olives
|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.