aceitunas alinadas (marinated green olives)
(1 RATING)
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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prep time
15 Min
cook time
method
No-Cook or Other
yield
3 cups
Ingredients
- 1 1-lb jars large spanish green olives (with pits)
- 2 lemon wedges
- 2 tablespoons extra virgin olive oil
- 1/2 cup red wine vinegar
- 6 garlic cloves, lightly crushed and peeled
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon cumin seeds, crushed (or 3/4 teaspoon ground cumin)
- 1 teaspoon fennel seeds
How To Make aceitunas alinadas (marinated green olives)
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Step 1Drain the jar of olives and rinse well.
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Step 2With a sharp knife, make a small slit in each olive to allow the marinade to penetrate.
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Step 3Place the olives in a glass jar. Add the remaining ingredients and enough water to completely cover the olives.
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Step 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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Step 5To serve: 2 hours before serving, remove the olives from the refrigerator to bring them to room temperature.
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Step 6Serve and enjoy!
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Step 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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Step 8Makes about 3 cups.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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