MARINATED BLACK OLIVES (TAPAS)

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Marinated Black Olives (Tapas) image

Recipe from Ryland, Peters, and Small's Tapas Cookbook. These olives need to marinate at room temperature for 2 weeks prior to serving, so plan ahead. They make a wonderful appetizer for any party and are perfect gifts around the holidays (put them in pretty square glass jars that you find at craft stores)!

Provided by januarybride

Categories     Spanish

Time 5m

Yield 1 lb olives, 6-8 serving(s)

Number Of Ingredients 9

1 lb black Spanish olives, drained with brine reserved
4 garlic cloves, sliced
2 dried red chilies
8 black peppercorns
1 slice lemon
4 sprigs parsley
4 fresh bay leaves
1 pinch salt
1 1/4 cups red wine vinegar

Steps:

  • Place the olives in a bowl.
  • Mix in the garlic, chiles, pepper, lemon, parsley, bay leaves and salt; transfer to a jar into which they just fit (and that had a lid which tightly closes).
  • Pour over the vinegar and the reserved brine to cover olives.
  • Shake well and let marinate at room temperature for 2 weeks.

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