Marinated Green Olives
Green olives marinated in herbs and garlic are very common in Spanish restaurants. They are commonly served free when you order a drink, and are often served with toasted, salted nuts.
Source and licence
"Marinated Green Olives" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Marinated_Green_Olives, revision 4510607), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Marinated_Green_Olives&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4510607
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 cups (16 oz/450 g) unpitted large green Spanish olives
- 7 cloves garlic, peeled and minced
- 2 bay leaves
- ½ medium lemon, sliced
- 1 teaspoon dried oregano
- 1 teaspoon ground fennel seeds
- ½ teaspoon dried thyme
- ½ teaspoon ground cumin seeds
- ½ teaspoon dried rosemary
- ½ teaspoon Spanish paprika
- ½ teaspoon black pepper
Method
- Lightly crush the olives with a mallet, or make slight slits on each olive with a knife, to ensure that the marinade permeates them.
- Place the olives in a sealable glass jar and add the remaining ingredients.
- Fill the jar with water and shake well.
- Marinate at room temperature for several days to a week.
- Serve the olives with toasted almonds and fresh bread.