Spanish Marinated Olives
Ingredients
- 200 gGreen olive (pitted or whole)
- 133.3 gBlack olive (whole)
- 100 mlExtra virgin olive oil
- 2 pcGarlic (crushed cloves)
- 0.7 pcCitrus limon (L.) Burm. f. (zested)
- 1.3 pcThyme (sprigs)
- 0.7 pcRosemary (sprig)
- 0.7 tspSmoked paprika
- 0.7 pcHot chili pepper (halved)
- 1.3 tbspRed wine vinegar
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
