ACEITUNAS ALINADAS (MARINATED GREEN OLIVES)

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Aceitunas Alinadas (Marinated Green Olives) image

More olive trees grow in Andalusia in southern Spain than anywhere else in the world. Olives are a typical appetizer and go particularly well with a glass of chilled dry sherry, which also comes from Andalusia. The longer these olives marinate, the better they become. Plan ahead. These need several days to marinate.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories     Fruit Appetizers

Number Of Ingredients 12

1 1-lb jar(s) large spanish green olives (with pits), drained and rinsed
2 lemon wedges
2 tablespoon(s) extra virgin olive oil
1/2 cup(s) red wine vinegar
6 garlic cloves, lightly crushed and peeled
2 sprig(s) fresh thyme (or 1 teaspoon dried)
2 bay leaves
1 teaspoon(s) dried oregano
1/2 teaspoon(s) paprika
1/8 teaspoon(s) freshly ground black pepper
1 teaspoon(s) cumin seeds, crushed (or ground cumin)
1 teaspoon(s) fennel seeds

Steps:

  • With a sharp knife, make a small slit in each olive to allow the marinade to penetrate.
  • Place the olives in a glass jar. Add the remaining ingredients and enough water to completely cover the olives. Cover the jar.
  • Shake well, refrigerate, and allow to marinate for at least a few days, preferably for more than 2 weeks.
  • The olives will keep in the refrigerator for many months. Makes about 3 cups.

*** Explore more Aceitunas Alinadas (Marinated Green Olives) Recipes »

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