Marinated Black Olives

Locale: Spain

Source: Penelope Casas, ¡Delicioso! [p. 6]

Serves: 2 cups

Ingredients

  • 8 oz small, unpitted black olives, in brine
  • 1 tsp sweet paprika
  • 1 small onion, slivered
  • 1/2 c red wine vinegar
  • 2 cloves garlic, lightly smashed and peeled
  • 1/4 tsp dried oregano
  • 10 peppercorns
  • 1 lemon wedge
  • 1 tsp cumin seeds
  • 3 bay leaves
  • 1 sprig rosemary or 1/4 tsp dried rosemary
  • a few sprigs thyme or 1/4 tsp dried thyme
  • 2 tbs extra-virgin olive oil

Steps

  1. Combine all ingredients in a glass jar. Add enough water to cover the olives. Shake to blend, then refrigerate for several days (they will keep for several months). Bring to room temperature before serving.

Notes

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