Spanish Marinated Olives

Plump olives soaking in oil infused with chili and herbs. Glossy skin, firm flesh pulling away from the stone, with an acidic bite followed by the warmth of smoked paprika.

• Prep: 15 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 380
• Protein: 2 g
• Carbs: 6 g
• Fat: 39 g

Ingredients

• 200 g Green olive ( pitted or whole )
• 133.3 g Black olive ( whole )
• 100 ml Extra virgin olive oil
• 2 pc Garlic ( crushed cloves )
• 0.7 pc Citrus limon (L.) Burm. f. ( zested )
• 1.3 pc Thyme ( sprigs )
• 0.7 pc Rosemary ( sprig )
• 0.7 tsp Smoked paprika
• 0.7 pc Hot chili pepper ( halved )
• 1.3 tbsp Red wine vinegar

Instructions

1. Preparing aromatics

   Crush the garlic cloves with the flat of a knife without peeling them. Remove wide strips of zest from the lemon. Slice the chili in half lengthwise.

2. Infusing the oil

   In a small saucepan, heat the olive oil with garlic, thyme, rosemary, and chili over very low heat. When the garlic starts to lightly brown and the herb aroma fills the room, remove from heat.

3. Seasoning and mixing

   Add the smoked paprika to the hot oil and stir. Pour in the red wine vinegar, then pour the mixture over the green and black olives previously placed in a jar. The oil should completely coat the fruit.

Chef's tips

• Do not boil the oil; it should only simmer to extract the essential oils from the herbs.
• Let it rest for at least 24 hours in the fridge before serving, that's when the flavors set.

Storage

Store in an airtight jar in the refrigerator for up to 2 weeks. Take them out 15 minutes before serving so the oil becomes fluid again.