aceitunas alinadas (marinated green olives)
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More olive trees grow in Andalusia in southern Spain than anywhere else in the world. In most parts of Spain, you’ll often be served a small tapa of olives along with your beer or wine. Plan ahead as these need several days to marinate. The longer they marinate, the better they become.
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yield
3 cups
prep time
15 Min
method
No-Cook or Other
Ingredients For aceitunas alinadas (marinated green olives)
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1 1-lb jarlarge spanish green olives (with pits)
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2lemon wedges
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2 Tbspextra virgin olive oil
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1/2 cred wine vinegar
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6garlic cloves, lightly crushed and peeled
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2 sprigfresh thyme (or 1 teaspoon dried)
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2bay leaves
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1 tspdried oregano
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1/2 tsppaprika
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1/8 tspfreshly ground black pepper
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1 tspcumin seeds, crushed (or 3/4 teaspoon ground cumin)
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1 tspfennel seeds
How To Make aceitunas alinadas (marinated green olives)
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1Drain the jar of olives and rinse well.
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2With a sharp knife, make a small slit in each olive to allow the marinade to penetrate.
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3Place the olives in a glass jar. Add the remaining ingredients and enough water to completely cover the olives.
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4Cover the jar. Shake well, refrigerate, and allow to marinate for at least 48 hours or about 2 weeks for the best flavor.
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5To serve: 2 hours before serving, remove the olives from the refrigerator to bring them to room temperature.
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6Serve and enjoy!
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7NOTES: Store the marinated olives in an airtight container in the refrigerator for up to 3 months. Give them an occasional shake.
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8Makes about 3 cups.
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Categories & Tags for Aceitunas Alinadas (Marinated Green Olives):
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