Portuguese-style Capers and Olives
Ingredients
- 150 gGreen olive (whole)
- 150 gBlack olive (whole)
- 2 pcGarlic (sliced)
- 1 pcHot chili pepper (minced)
- 0.5 pcFlat-leaf parsley (chopped)
- 1 tspOregano (dried)
- 4 tbspExtra virgin olive oil
- 2 tbspRed wine vinegar
- 50 gCapers (drained)
Method
Fleshy olives glistening in oil, tossed with capers and sliced garlic. The chili brings a subtle heat that balances the sharpness of the wine vinegar.
- 1
Peel the garlic and slice it into thin slivers. Coarsely chop the flat parsley and slice the chili, removing seeds if you prefer less heat.
- 2
In a bowl, combine the green olives, black olives, and drained capers. The olives should feel firm to the touch.
- 3
Add the garlic, chili, oregano, and parsley. Pour in the olive oil and red wine vinegar. Mix until every piece is well coated and glossy.
- 4
Let marinate at room temperature for at least 2 hours. This allows the garlic and oregano flavors to infuse into the oil.
Frequently asked questions
How do you get this dish right?
- Don't discard the flavored oil at the bottom of the jar; it's excellent for cooking fish or dressing a salad.
- If using olives in brine, give them a quick rinse with clear water to control the salt level.
How long does this dish keep?
Keeps for 15 days in the refrigerator in an airtight jar. Take them out 20 minutes before serving so the oil becomes fluid again.
