MARINATED OLIVES - ACEITUNAS ALIñADAS
Spanish cooks like to buy their olives at the market and marinate them themselves. They add roasted peppers, lemon slices, along with thyme, bay leafs and other seasonal herbs, seeds and vegetables. A jar of these is handy to have in the pantry to serve with a selection of tapas and drinks. From the book "World Food - SPAIN" by Beverly Leblanc.
Provided by gemini08
Categories Peppers
Time P14DT30m
Yield 1 jar, 24-30 serving(s)
Number Of Ingredients 10
Steps:
- Place olives, sweet pepper strips, lemon slices, bay leaf, chile, fennel and coriander seeds in a two cup preserving jar, making sure the ingredients are well mixed. Pour over enough oil to cover.
- Seal the jar and set aside at room temperature for at least two weeks before using.
- Cooks note:.
- Do NOT add sliced garlic to an oil marinade such as this because of the possibility of botulism.
- If you store the marinade in the refrigerator, the oil will become claudy but it clears again as soon as it is returned to room temperature.
- Cooking time is marinating time.
Nutrition Facts : Calories 1.9, Sodium 0.3, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 0.1
OLIVE MARINATE
Italian marinated olive appetizer from whats4eats.Olives are popular all around the Mediterranean coast. They make a great addition to any Spanish, Italian, North African, Greek or Provençal meal.If you like, you can use all green or all black olives.Marinated olives will stay fresh for 1-2 months if stored in the refrigerator.Update:made the greek one,it's Awesome! I know it's like reviewing one of my recipes,but we really liked this one.
Provided by littlemafia
Categories < 15 Mins
Time 5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together in a large bowl. Chill in the refrigerator for a few hours to let the flavors mingle.
- Serve chilled or at room temperature as an appetizer or accompaniment to cocktails.
- Variations.
- French (Olives marinées): use black niçoise olives, thyme and a little lavender.
- Greek: use black Kalamata olives and dried oregano and thyme.
- Italian (Olive marinata): use chopped rosemary, thyme and peppercorns.
- North African (Mslalla): use oil-cured black olives and substitute lemon juice for the red wine vinegar. Stir in cumin seeds, coriander seeds, lemon and orange zest and crushed red pepper.
- Spanish (Aceitunas aliñadas): use paprika, cumin seeds and peppercorns.
- Here is a list of the most popular herbs and seasonings mixed with marinated olives. Mix and match to suit your own taste:Bay leaves,Cardamom seed,Cracked black pepper,Crushed red pepper,Cumin seed,Fennel seed,Lavender,Lemon, lime or orange zest,Oregano,Paprika,Rosemary,Sun-dried tomatoes,Thyme.
ACEITUNAS A LA MADRILEñA (OLIVES A LA MADRILENE)
They do these olives at my favourite tapas place too. This recipe is based on this one: http://spanishfood.about.com/od/tapas/r/olivesmadrilene.htm Prep time includes marination time.
Provided by Tea Girl
Categories Spanish
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 232.3, Fat 23.3, SaturatedFat 3.1, Sodium 2360.9, Carbohydrate 8.8, Fiber 6, Sugar 1.7, Protein 2.3
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