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aceitunas alinadas (marinated green olives)

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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.

yield 3 cups
prep time 15 Min
method No-Cook or Other

Ingredients For aceitunas alinadas (marinated green olives)

  • 1 1-lb jar
    large spanish green olives (with pits)
  • 2
    lemon wedges
  • 2 Tbsp
    extra virgin olive oil
  • 1/2 c
    red wine vinegar
  • 6
    garlic cloves, lightly crushed and peeled
  • 2 sprig
    fresh thyme (or 1 teaspoon dried)
  • 2
    bay leaves
  • 1 tsp
    dried oregano
  • 1/2 tsp
  • 1/8 tsp
    freshly ground black pepper
  • 1 tsp
    cumin seeds, crushed (or 3/4 teaspoon ground cumin)
  • 1 tsp
    fennel seeds

How To Make aceitunas alinadas (marinated green olives)

  • 1
    Drain the jar of olives and rinse well.
  • 2
    With a sharp knife, make a small slit in each olive to allow the marinade to penetrate.
  • 3
    Place the olives in a glass jar. Add the remaining ingredients and enough water to completely cover the olives.
  • 4
    Cover the jar. Shake well, refrigerate, and allow to marinate for at least 48 hours or about 2 weeks for the best flavor.
  • 5
    To serve: 2 hours before serving, remove the olives from the refrigerator to bring them to room temperature.
  • 6
    Serve and enjoy!
  • 7
    NOTES: Store the marinated olives in an airtight container in the refrigerator for up to 3 months. Give them an occasional shake.
  • 8
    Makes about 3 cups.

Categories & Tags for Aceitunas Alinadas (Marinated Green Olives):