Marinated Green Olives
Green olives marinated in herbs and garlic are very common in Spanish restaurants. They are commonly served free when you order a drink, and are often served with toasted, salted nuts.
Total Time
Prep: about 10 minutes Marinating: 3–7 days
Servings
1 pound (450 g)
Prep Time
about 10 minutes
2 cups (16 oz/450 g) unpitted large green Spanish olives
7 cloves garlic, peeled and minced
2 bay leaves
½ medium lemon, sliced
1 teaspoon dried oregano
1 teaspoon ground fennel seeds
½ teaspoon dried thyme
½ teaspoon ground cumin seeds
½ teaspoon dried rosemary
½ teaspoon Spanish paprika
½ teaspoon black pepper
Lightly crush the olives with a mallet, or make slight slits on each olive with a knife, to ensure that the marinade permeates them.
Place the olives in a sealable glass jar and add the remaining ingredients.
Fill the jar with water and shake well.
Marinate at room temperature for several days to a week.
Serve the olives with toasted almonds and fresh bread.