Marinated Olives Recipe
13 August 2009 @ 17:41
Marinated Olives tapas recipe. This is a very simple, easy to make tapa and is perfect with a nice cold San Miguel. You will often get a bowl of these when you order a beer in a bar in Spain.
For Black Olives:
1 lb brine-cured black olives, rinsed of brine
3 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon red pepper flakes
For Green Olives:
1 lb brine-cured green olives, rinsed of brine
4 cloves garlic, crushed
2 tablespoons dried oregano
2 thin orange or lemon zest strips
-Select either the black or green olives to prepare, or prepare both.
-Combine all the ingredients in a bowl, adding olive oil as needed to cover.
-Toss well to combine. Cover and refrigerate for at least 2 days. Bring to room temperature before serving.
Whichever of these two different preparations you choose, be sure to marinate the olives for at least 2 days before setting them out with drinks as part of a tapas table. They will keep very well for up to a week in the refrigerator.