Best Aceitunas A La Madrileña Olives A La Madrilene Recipes

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ACEITUNAS A LA MADRILEñA (OLIVES A LA MADRILENE)



Aceitunas a La Madrileña (Olives a La Madrilene) image

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

2 lbs large ripe black Spanish olives
1/2 lb scallion
spanish extra virgin olive oil
spanish sweet paprika
red wine vinegar
salt
1 pinch dried oregano
1 garlic clove, finely chopped

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

MARINATED OLIVES - ACEITUNAS ALIñADAS



Marinated Olives - Aceitunas Aliñadas image

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

1 cup green spanish olives in brine, pimiento stuffed, rinsed
1 cup black spanish olives in brine, rinsed
2 ounces broiled and peeled sweet peppers, sliced thinly
2 -3 thin lemon slices
2 sprigs fresh thyme
1 -2 bay leaf
1 dried red chili
1/2 teaspoon fennel seed
1/2 teaspoon coriander seed, cracked slightly
extra virgin olive oil

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

PENELOPE CASAS'S CALLOS A LA MADRILENA (TRIPE MADRID-STYLE)



Penelope Casas's callos a la Madrilena (Tripe Madrid-style) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, project, sauces and gravies, appetizer, main course

Time 7h40m

Yield 10 or more main-course servings; 24 appetizer servings

Number Of Ingredients 19

6 pounds fresh beef tripe, trimmed of all fat
3 pigs' feet, each about three-quarter pounds and split in half lengthwise
12 cups water
2 cups dry white wine
6 cups finely chopped onions
5 tablespoons finely minced garlic
6 bay leaves
10 sprigs parsley, tied into a bundle
3 large tomatoes, about two and one-quarter pounds, cut into one-inch cubes, about six cups
10 peppercorns, lightly crushed
1/4 teaspoon freshly grated nutmeg
1 teaspoon dried thyme
Salt to taste, if desired
6 tablespoons olive oil
1 pound Spanish sausages (chorizos), cut into one-quarter-inch rounds
1/2 pound cured ham, diced
6 tablespoons flour
6 tablespoons paprika
1 teaspoon dried hot red-pepper flakes

Steps:

  • Put the tripe and pigs' feet in a kettle and add cold water to cover. Bring to the boil and drain immediately.
  • Cut the tripe into one-and-one-half-inch squares and put it in a clean kettle. Add the pigs' feet, the water, wine, half of the chopped onions, garlic, bay leaves, parsley sprigs, tomatoes, peppercorns, nutmeg, thyme and salt. Bring to the boil and cover. Let simmer four or five hours.
  • Heat the oil in a heavy skillet and add the remaining onions. Cook, stirring, until they are wilted. Add the sausage and ham and cook, stirring, about five minutes. Stir in the flour and paprika and cook about one minute.
  • Add three cups of the liquid from the tripe and stir until the mixture thickens. Add the sausage mixture to the tripe. Add the pepper flakes and stir. Cover. Cook until the tripe is tender, about one or two hours. Stir the tripe often from the bottom to prevent sticking. Uncover and continue cooking one or two hours, or until the tripe is extremely tender. Skim off most of the fat from the surface of the tripe.
  • Remove the pigs' feet from the tripe. Cut the skin from the bones. Discard the bones. Cut the skin into thin (julienne) strips. Return the skin to the tripe.

Nutrition Facts : @context http, Calories 680, UnsaturatedFat 22 grams, Carbohydrate 22 grams, Fat 37 grams, Fiber 5 grams, Protein 57 grams, SaturatedFat 10 grams, Sodium 2151 milligrams, Sugar 8 grams, TransFat 0 grams

ACEITUNAS PICANTE (CHILI OLIVES)



Aceitunas Picante (Chili Olives) image

SPANISH TAPAS RECIPE: This recipe combines the best of the old world, the best of the new world and spices from the far east. Brined olives are available in every tapas bar.

Provided by Member 610488

Categories     Fruit

Time 20m

Yield 4 cups

Number Of Ingredients 8

3 garlic cloves, thinly sliced
2 tablespoons white vinegar or 2 tablespoons lemon juice
1 1/2 lbs black olives, cured (the wrinkled ones)
1/2 cup fresh parsley, minced
1 tablespoon dried red chili pepper flakes
3 teaspoons coriander seeds, crushed
2 teaspoons cumin seeds, crushed
2 cups olive oil

Steps:

  • Soak the garlic slices in the vinegar or lemon juice for 24 hours. Drain and mix in a large bowl with the olives, parsley, chili flakes, coriander and cumin.
  • Sterilize a 4 cup wide necked jar by rinsing with boiling water and drying in a warm oven (do not use a dish towel).
  • Spoon the olive mixture into the jar and pour in the olive oil. Seal and marinate in the refrigerator for 2-3 weeks before serving at room temperature. The olives will keep for a further month in the refrigerator.

Nutrition Facts : Calories 1172.2, Fat 127, SaturatedFat 17.4, Sodium 1513.5, Carbohydrate 14.2, Fiber 7.1, Sugar 0.3, Protein 2.4

ACEITUNAS A LA SEVILLANA (SEVILLA-STYLE GREEN OLIVES)



Aceitunas a La Sevillana (Sevilla-Style Green Olives) image

Another recipe from Penelope Casas' "Tapas: The Little Dishes of Spain". This is best made several days in advance; I try to make it about a week before. She says it will keep for weeks in the refrigerator; mine never make it that long. As with her other recipes, try to use Spanish ingredients when available for the most authentic flavor. Times are approximate.

Provided by Halcyon Eve

Categories     Spanish

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (7 ounce) jar large Spanish olives, drained and slightly crushed
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon crushed dried rosemary
1/2 teaspoon dried thyme
2 bay leaves
1/2 teaspoon fennel seed
4 garlic cloves, lightly crushed and peeled
4 tablespoons vinegar
4 anchovy fillets (optional)

Steps:

  • Place olives in a glass jar just large enough to fit them all inches Add remaining ingredients and fill jar with water.
  • Shake well and marinate at room temperature for several days.
  • Serve room temperature.
  • May be kept for weeks in the refrigerator; return to room temperature before serving.

Nutrition Facts : Calories 54.8, Fat 5.2, SaturatedFat 0.7, Sodium 515.8, Carbohydrate 2.3, Fiber 1.3, Sugar 0.2, Protein 0.6

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Aceitunas a la Madrileña: The Quintessential Spanish Olive Dish

If there is one food that truly represents the flavors of Spain, it is the humble olive. With dozens of varieties grown across the country, from the salty Gordal to the sweet Hojiblanca, there is an olive to suit every palate. One popular way to enjoy olives in Spain is to marinate them in herbs and spices, creating a flavorful snack or tapa known as aceitunas a la Madrileña.
The History of Aceitunas a la Madrileña
Although the exact origins of aceitunas a la Madrileña are unclear, it is likely that this dish was first created in the region of Madrid, which has long been known for its traditional cuisine. The dish consists of green olives that have been pitted and marinated in a mixture of garlic, paprika, herbs, and vinegar, giving them a tangy and slightly spicy flavor.
The Ingredients of Aceitunas a la Madrileña
To make aceitunas a la Madrileña, you will need the following ingredients: - Green olives: Use pitted green olives for this recipe, either stuffed or unstuffed. - Garlic: Fresh garlic cloves are best for flavor, but minced garlic from a jar can also be used. - Paprika: Spanish paprika, known as pimentón, is essential for the smoky flavor of this dish. Look for either dulce (sweet) or picante (spicy) paprika, depending on your preference. - Vinegar: White wine vinegar is commonly used, but you can also use sherry vinegar for a more complex flavor. - Olive oil: Use a good quality extra-virgin olive oil for the best flavor. - Bay leaves: Fresh or dried bay leaves add an herbal accent to the dish. - Oregano: Dried oregano is a classic spice used in Spanish cuisine, giving the olives a distinct flavor. - Salt: A pinch of salt brings out the flavors of the other ingredients.
The Preparation of Aceitunas a la Madrileña
To make aceitunas a la Madrileña, follow these steps: 1. Rinse the olives and drain them in a colander. 2. In a bowl, mix together the garlic, paprika, vinegar, olive oil, bay leaves, oregano, and salt. 3. Add the olives to the bowl and stir to coat them evenly with the marinade. 4. Cover the bowl and let the olives marinate for at least 30 minutes, stirring occasionally to ensure that they are evenly coated. 5. Serve the olives in a small dish, either as a snack or as part of a larger spread of tapas.
Variations on Aceitunas a la Madrileña
Like many traditional Spanish dishes, there are countless variations on aceitunas a la Madrileña depending on personal taste and regional preferences. Some common variations include: - Adding lemon or orange zest for a citrusy flavor - Using smoked paprika for a more intense smoky flavor - Adding thinly sliced garlic or chopped red onions for an extra kick of flavor - Mixing in other Spanish ingredients such as chorizo or roasted red peppers
Serving Aceitunas a la Madrileña
Aceitunas a la Madrileña are a perfect snack or appetizer to serve alongside other Spanish dishes such as tortilla española, patatas bravas, or gambas al ajillo. They also pair well with a glass of Spanish wine or a cold beer, making them a great addition to any tapas spread or party platter. In conclusion, aceitunas a la Madrileña is a delicious and easy-to-make dish that captures the essence of traditional Spanish cuisine. With just a few simple ingredients, you can create a flavorful and satisfying snack or tapa that is sure to please any crowd. So grab a bowl of green olives, mix up some herbs and spices, and enjoy the flavors of Spain!
Aceitunas a la madrileña, or olives a la madrilene, is a popular Spanish dish that features a combination of pitted olives and roasted red peppers, all seasoned with herbs, garlic, and olive oil. With its savory flavor and eye-catching presentation, this dish is an excellent appetizer for any meal. However, achieving the perfect balance of flavors and textures can be challenging, especially for novice cooks. In this article, we’ll provide valuable tips to help you make delicious aceitunas a la madrileña, from selecting the right olives to seasoning and presentation. Whether you’re a seasoned home cook or just starting out, our guide will help you make perfect aceitunas a la madrileña every time.

Tip 1: Choose the Right Olives

The key to making aceitunas a la madrileña is to choose the right type of olives. Traditionally, Spanish cooks use manzanilla olives, which are small to medium-sized, green, and brine-cured. However, you can also use kalamata or black olives for a more intense flavor. When selecting olives, look for varieties that are firm, juicy, and free of wrinkles or blemishes. If possible, taste a few olives before buying to ensure that they have the flavor and texture you’re looking for.

Tip 2: Roast Your Own Red Peppers

Roasted red peppers are a must-have ingredient in aceitunas a la madrileña, adding a sweet, smoky flavor that complements the briny olives perfectly. While you can buy pre-packaged roasted peppers, roasting your own peppers is easy and yields a fresher, more flavorful result. To roast your own red peppers, preheat your oven to 450°F. Wash and dry the peppers, then brush them with olive oil and place them on a baking sheet. Roast the peppers for 20-30 minutes or until the skins are charred and blistered. Remove the peppers from the oven and cover them with a towel or plastic wrap to steam for 10 minutes. Once the peppers are cool enough to handle, peel off the skin and discard the seeds and stem.

Tip 3: Season the Olives and Peppers

The seasoning is what takes aceitunas a la madrileña from a simple snack to an irresistible appetizer. To season the olives and peppers, use a combination of garlic, fresh herbs, and olive oil. Crush a few cloves of garlic and chop some fresh herbs, such as thyme or rosemary. In a small bowl, mix the garlic and herbs with olive oil, then toss the olives and peppers in this mixture.

Tip 4: Let the Flavors Marinate

Once you've seasoned the olives and peppers, give the flavors time to mingle by allowing the dish to marinate for at least an hour, or overnight in the refrigerator. This will help infuse the olives and peppers with the flavors of the garlic, herbs, and olive oil, resulting in a more cohesive and flavorful dish.

Tip 5: Serve with Bread or Cheese

Aceitunas a la madrileña is typically served as an appetizer with bread or cheese. Sliced baguette or crusty bread is a classic accompaniment, as the toasted bread balances the briny olives and sweet peppers. Alternatively, you can serve the dish with cheese, such as manchego or goat cheese, which will provide a creamy, tangy contrast to the bold flavors of the olives and peppers.

Tip 6: Presentation is Key

While the flavors of aceitunas a la madrileña are undoubtedly the star of the show, presentation is also essential to make the dish look as good as it tastes. To present the dish, transfer the olives and peppers to a serving bowl or platter, arranging them in an attractive pattern. For an extra touch of elegance, garnish the dish with a sprig of fresh herbs, and serve it with small serving utensils or toothpicks.
Conclusion
Aceitunas a la madrileña is a classic Spanish dish that's easy to make but packs a flavorful punch. With these valuable tips, we hope you can make perfect aceitunas a la madrileña every time and impress your guests with this delicious and eye-catching appetizer. Remember to choose the right olives, roast your own red peppers, season the dish with garlic and fresh herbs, let the flavors marinate, serve with bread or cheese, and present it elegantly. With these tips in mind, you’ll be able to create a stunning and memorable dish that everyone will love.

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