MARINATED OLIVES - ACEITUNAS ALIñADAS
Spanish cooks like to buy their olives at the market and marinate them themselves. They add roasted peppers, lemon slices, along with thyme, bay leafs and other seasonal herbs, seeds and vegetables. A jar of these is handy to have in the pantry to serve with a selection of tapas and drinks. From the book "World Food - SPAIN" by Beverly Leblanc.
Provided by gemini08
Categories Peppers
Time P14DT30m
Yield 1 jar, 24-30 serving(s)
Number Of Ingredients 10
Steps:
- Place olives, sweet pepper strips, lemon slices, bay leaf, chile, fennel and coriander seeds in a two cup preserving jar, making sure the ingredients are well mixed. Pour over enough oil to cover.
- Seal the jar and set aside at room temperature for at least two weeks before using.
- Cooks note:.
- Do NOT add sliced garlic to an oil marinade such as this because of the possibility of botulism.
- If you store the marinade in the refrigerator, the oil will become claudy but it clears again as soon as it is returned to room temperature.
- Cooking time is marinating time.
Nutrition Facts : Calories 1.9, Sodium 0.3, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 0.1
ACEITUNAS ALINADAS (MARINATED GREEN OLIVES)
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
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.
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