Marinated Olives

Plump, firm olives glistening in golden oil. Scents of rosemary, crushed garlic, and a smoky touch of paprika mingle for a bold flavor profile.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 358
• Protein: 2 g
• Carbs: 6 g
• Fat: 37 g

Ingredients

• 133.3 g Green olive ( pitted or whole )
• 133.3 g Black olive ( whole )
• 2 piece Garlic ( crushed with skin on )
• 100 ml Extra virgin olive oil
• 0.7 tbsp Red wine vinegar
• 1.3 piece Rosemary ( fresh sprigs )
• 1.3 piece Thyme ( fresh sprigs )
• 0.3 piece Citrus limon (L.) Burm. f. ( zested )
• 0.3 piece Citrus sinensis (L.) Osbeck ( zested )
• 0.7 tsp Smoked paprika
• 0.7 tsp Whole cumin seeds

Instructions

1. Aromatics preparation

   Crush the garlic cloves with the flat of a knife, keeping the skin on. Remove wide strips of zest from the lemon and orange, avoiding the bitter white pith.

2. Toasting and infusion

   In a small pan, heat the olive oil over low heat. Add cumin seeds, rosemary, thyme, and garlic. When it smells like the Mediterranean herbs and the garlic just begins to golden, remove from heat.

3. Seasoning and mixing

   Off the heat, stir in the smoked paprika and red wine vinegar. Pour this warm mixture over the green and black olives in a jar. Add the citrus zests.

4. Resting

   Close the jar and let marinate for at least 24 hours in a cool place. The olives must be completely submerged in oil to fully absorb the flavors.

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Chef's tips

• Use high-quality olive oil; it solidifies in the fridge but turns liquid again at room temperature.
• Take the olives out 30 minutes before serving to let the aromas fully develop.

Storage

Keeps for 2 weeks in the refrigerator in an airtight jar, fully submerged in oil.