Azeitonas Temperadas

Plump olives coated in golden oil. The scent of bay leaf and oregano rises as soon as the jar is stirred, while the chili brings a subtle heat to the finish.

• Prep: 15 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 377
• Protein: 2 g
• Carbs: 5 g
• Fat: 39 g

Ingredients

• 333.3 g Green olive ( drained and rinsed )
• 2 pc Garlic ( very finely minced )
• 100 ml Extra virgin olive oil
• 1.3 tbsp Red wine vinegar
• 0.7 tbsp Oregano ( dried )
• 1.3 pc Bay leaf ( whole leaves )
• 0.7 pc Hot chili pepper optional ( seeded and sliced )
• 0.7 pc Citrus limon (L.) Burm. f. optional ( zested )

Instructions

1. Rinsing the olives

   Rinse the olives under cold running water in a colander. They should no longer feel slimy or excessively salty to the touch.

2. Preparing the aromatics

   Finely mince the garlic. Slice the chili into thin rings after removing the seeds. Zest the lemon into long ribbons.

3. Mixing the marinade

   In a bowl, mix the olive oil and red wine vinegar. Add the oregano, the bay leaves crushed in your hands, and the prepared aromatics.

4. Maceration

   Pour the mixture over the olives in a jar. The oil must completely cover the fruit to ensure optimal preservation and even infusion.

Chef's tips

• Prepare the olives at least 24 hours in advance so the flavors penetrate all the way to the pit.
• Take the jar out of the fridge 30 minutes before serving: olive oil solidifies when cold and needs to become clear and fluid again.

Storage

Keeps for 2 to 3 weeks in the refrigerator in an airtight jar, provided the olives remain fully submerged in oil.