Spanish Marinated Olives Recipes
MARINATED OLIVES
Our son often made these olives for holiday get-togethers. They are simple to make and add a little zest to the other offerings on the buffet table. -Marguerite Shaeffer, Sewell, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- Place olives in a bowl. Combine the remaining ingredients; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day. , Olives may be refrigerated for 2 weeks. Serve with a slotted spoon.
Nutrition Facts : Calories 98 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 572mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SPANISH MARINATED OLIVES
These olives are simple to make, spicy from red pepper flakes and fruity with the aroma of lemon and orange.
Provided by Geema
Categories Spanish
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.
LA BOQUERIA MARINATED SPANISH OLIVES
Make and share this La Boqueria Marinated Spanish Olives recipe from Food.com.
Provided by MarraMamba
Categories < 15 Mins
Time 6m
Yield 8 appetizer/tapas
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Marinade 30 minutes to 6 hours.
- serve.
SPANISH MARINATED OLIVES
Spice up a jar of plain olives with the aromas of this wonderful Spanish marinade. Great for a tapas night, or for parties!
Provided by coulthy89
Time 15m
Yield Serves 5
Number Of Ingredients 0
Steps:
- In a frying pan, dry-fry the cumin seeds & fennel seeds over a medium heat until they begin to pop (Around 2-3 mins). Set aside & cool
- Wash the olives in cold running water to remove brine. Place olives in a large bowl with the spring onions, lemon & orange zests, cinammon and both seeds. Mix well
- In a seperate bowl, whisk together the vinegar, orange juice, olive oil, mint and parsley. Pour over the olives.
- Toss well to coat olives in all the juices. Cover and chill in the fridge for upto 2 hours. They will also last in the fridge for up to 3 days.
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