Aceitunas A La Madrileña Olives A La Madrilene Recipes

Steps:

• Rinse the olives in cold water and allow them to drain.
• Place olives in a bowl.
• Wash and trim scallions and put in bowl with olives.
• Dress with olive oil, vinegar and salt to taste, making sure olives are covered. Ratio of oil to vinegar is about 2:1. Stir well.
• Sprinkle with paprika, oregano and chopped garlic. Mix thoroughly.
• Marinate for an hour before serving.
• Enjoy with fresh bread and other tapas.

Steps:

• Place olives in a glass jar just large enough to fit them all inches Add remaining ingredients and fill jar with water.
• Shake well and marinate at room temperature for several days.
• Serve room temperature.
• May be kept for weeks in the refrigerator; return to room temperature before serving.

Steps:

• 1. Preheat the oven to 425 F°.
• 2. Combine garlic, parsley & onion in a medium mixing bowl.
• 3. Season pork chops with the paprika, pepper, and salt. Moisten the vegetable/herb mixture with 3-4 tbsp. of olive oil. (Don't add too much oil; it should be a fairly thick consistency.)
• 4. Grease a roasting pan with oil or line it with aluminum foil. Season the chops, covering them with the mixture and place in roasting pan. Spoon any remaining onion mixture between the chops.​
• 5. Roast in a hot oven for 12 minutes. Turn chops over, piling the onion mixture on top of the chops again and roast another 12 to 13 minutes. If pork is cooked, but onion mixture is not fully cooked, quickly saute onion mixture in a heavy-bottomed frying pan until cooked
• 6. Serve the pork chop and herb sauce on top.