ACEITUNAS PICANTE (CHILI OLIVES)
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
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
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