Best Marinated Olives Aceitunas Aliñadas Recipes

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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

ACEITUNAS ALINADAS (MARINATED GREEN OLIVES)



Aceitunas Alinadas (Marinated Green Olives) image

More olive trees grow in Andalusia in southern Spain than anywhere else in the world. Olives are a typical appetizer and go particularly well with a glass of chilled dry sherry, which also comes from Andalusia. The longer these olives marinate, the better they become. Plan ahead. These need several days to marinate.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories     Fruit Appetizers

Number Of Ingredients 12

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

Steps:

  • With a sharp knife, make a small slit in each olive to allow the marinade to penetrate.
  • Place the olives in a glass jar. Add the remaining ingredients and enough water to completely cover the olives. Cover the jar.
  • Shake well, refrigerate, and allow to marinate for at least a few days, preferably for more than 2 weeks.
  • The olives will keep in the refrigerator for many months. Makes about 3 cups.

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