Best Spanish Marinated Olives Recipes

Spanish Marinated Olives image

Provided by Ree Drummond : Food Network

Time 8h10m

Yield 8 to 10 servings

Number Of Ingredients 12

1/4 cup olive oil
2 teaspoons sherry vinegar
1/2 cup mozzarella pearls
1/2 cup 1/2-inch-cubed manchego
4 cloves garlic, thinly sliced
3 sprigs fresh rosemary
2 bay leaves
Zest of 1/2 orange, peeled in long strips
1 cup Castelvetrano olives, pitted
1/2 cup kalamata olives, pitted
1/2 cup cured Beldi olives, pitted
1/2 cup 1/2-inch-cubed chorizo

Steps:

Add the olive oil and sherry vinegar to a small bowl and whisk.
Add the mozzarella, manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then toss. Add the olives, stirring to make sure they are covered in the marinade. Cover and refrigerate for 8 hours or overnight.
Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.

Spanish Marinated Olives image

Provided by Geema

Categories Spanish

Time P1DT10m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb assorted good imported olive (Kalamata, Nicoise, Spanish, Cracked Green, etc.)
8 garlic cloves, sliced
1/2 orange, zest of, cut into 1/2 inch julienne
1/2 lemon, zest of, cut into 1/2 inch julienne
2 tablespoons fennel seeds
1 tablespoon fresh rosemary
4 tablespoons olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon red pepper flakes

Steps:

Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.

La Boqueria Marinated Spanish Olives image

Provided by MarraMamba

Categories < 15 Mins

Time 6m

Yield 8 appetizer/tapas

Number Of Ingredients 7

1 cup mixed Spanish olives (arbequina, gordal, coquillo, Obregon)
1/4 cup arbequina olive oil (this is a Spanish oil, but you can substitute any type you wish)
1/8 cup fino sherry wine vinegar (or any sherry vinegar)
1/4 teaspoon orange zest
1/4 teaspoon lemon zest
chopped herbs, such as thyme, rosemary and oregano
red pepper flakes

Steps:

Spanish Marinated Olives image

Provided by coulthy89

Time 15m

Yield Serves 5

Number Of Ingredients 0

Steps:

In a frying pan, dry-fry the cumin seeds & fennel seeds over a medium heat until they begin to pop (Around 2-3 mins). Set aside & cool
Wash the olives in cold running water to remove brine. Place olives in a large bowl with the spring onions, lemon & orange zests, cinammon and both seeds. Mix well
In a seperate bowl, whisk together the vinegar, orange juice, olive oil, mint and parsley. Pour over the olives.
Toss well to coat olives in all the juices. Cover and chill in the fridge for upto 2 hours. They will also last in the fridge for up to 3 days.