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.

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