Portuguese-style Capers and Olives

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.

• Prep time: 10 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 273
• Protein: 2 g
• Carbs: 6 g
• Fat: 28 g

Ingredients

• 150 g Green olive ( whole )
• 150 g Black olive ( whole )
• 2 piece Garlic ( sliced )
• 1 piece Hot chili pepper ( minced )
• 0.5 piece Flat-leaf parsley ( chopped )
• 1 tsp Oregano ( dried )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 50 g Capers ( drained )

Instructions

1. Preparing the aromatics

   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. Mixing the bases

   In a bowl, combine the green olives, black olives, and drained capers. The olives should feel firm to the touch.

3. Seasoning and marinade

   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. Resting

   Let marinate at room temperature for at least 2 hours. This allows the garlic and oregano flavors to infuse into the oil.

Chef's tips

• 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.

Storage

Keeps for 15 days in the refrigerator in an airtight jar. Take them out 20 minutes before serving so the oil becomes fluid again.