Chuletasdeterneraconaceitunasvealwitholives 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

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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