Marinated Black Olives Tapas Recipes

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MARINATED BLACK OLIVES (TAPAS)



Marinated Black Olives (Tapas) image

Recipe from Ryland, Peters, and Small's Tapas Cookbook. These olives need to marinate at room temperature for 2 weeks prior to serving, so plan ahead. They make a wonderful appetizer for any party and are perfect gifts around the holidays (put them in pretty square glass jars that you find at craft stores)!

Provided by januarybride

Categories     Spanish

Time 5m

Yield 1 lb olives, 6-8 serving(s)

Number Of Ingredients 9

1 lb black Spanish olives, drained with brine reserved
4 garlic cloves, sliced
2 dried red chilies
8 black peppercorns
1 slice lemon
4 sprigs parsley
4 fresh bay leaves
1 pinch salt
1 1/4 cups red wine vinegar

Steps:

  • Place the olives in a bowl.
  • Mix in the garlic, chiles, pepper, lemon, parsley, bay leaves and salt; transfer to a jar into which they just fit (and that had a lid which tightly closes).
  • Pour over the vinegar and the reserved brine to cover olives.
  • Shake well and let marinate at room temperature for 2 weeks.

SPICY MARINATED BLACK OLIVES



Spicy Marinated Black Olives image

ZWT7, Italy. Marinated to piquant perfection, these olives are far from ordinary. To fully develop the flavor of garlic in the recipe, it is best to allow the olives to marinate for at least several days before serving. Olives spiced with chillies make a delicious mezze dish in Syria, Lebanon, Jordan & Turkey. They are often served with cubes of firm salted white cheese that is either drizzled with olive oil or fried such as, Recipe #120978. Haloom cheese is particularly good for this. From http://www.spain-recipes.com.

Provided by UmmBinat

Categories     Lunch/Snacks

Time P2DT10m

Yield 1 cup, 2 serving(s)

Number Of Ingredients 6

1 cup black olives
2 dried red chilies
12 garlic cloves, minced
red wine vinegar, as required
1 dash lemon juice
1 teaspoon dried thyme (used in the Middle Eastern variation)

Steps:

  • Lightly crush the olives, without breaking them, and pour into a glass jar with a lid, discarding any oil produced. Add the dried chilies, garlic, and dried thyme if using lightly shaking the jar to ensure equal distribution. Pour in enough red wine vinegar so that the jar's contents are entirely submerged.
  • Add a dash of lemon juice, seal the jar, and store at room temperature for several days, shaking the jar occasionally.

Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1, Sodium 501.4, Carbohydrate 14.6, Fiber 3.5, Sugar 2.6, Protein 2.6

LA BOQUERIA MARINATED SPANISH OLIVES



La Boqueria Marinated Spanish Olives image

Make and share this La Boqueria Marinated Spanish Olives recipe from Food.com.

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:

  • Mix all ingredients together.
  • Marinade 30 minutes to 6 hours.
  • serve.

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