Andalusian-Style Marinated Green Olives

  Home Page   |  Recipes  |  Diet Recipes  |  Dinner Party Menus  |  Food History  |  Culinary Dictionary  |  Diet, Health & Beauty
 
 

Andalusian cuisine differs from the rest of Spain due to the enduring Arab influence, using spices such as cumin, paprika, saffron, rice, cured hams, sauces made with sherry, and lots of olives and citrus fruit. Fragrant with herbs and spices, these olive are fantastic! The longer they marinate, the tastier they become.

 Check out Linda's Appetizer Recipes for more great appetizer ideas.

Andalusian-Style Marinated Green Olives

8 ounces large green unpitted Spanish Olives
1/4 cup red wine vinegar
4 cloves garlic, lightly crushed and peeled
2 thin lemon wedges
1 teaspoon coriander seeds, crushed
1/2 teaspoon ground cumin
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1 sprig fresh rosemary or 1/4 teaspoon dried rosemary leaves
1 bay leaf
1/2 teaspoon fennel seeds
1/2-inch piece dried red chile pepper, seeded

With the back of a knife, lightly crush the olives; place in a jar to a tight fit. Add red wine vinegar, garlic, lemon, coriander seeds, cumin, thyme, rosemary, bay leaf, fennel seeds, and dried chile. Add just enough water to completely cover the olives. Close jar with lid and shake to blend and distribute ingredients. Leave overnight at room temperature; then refrigerate several days.

These olives will keep for months in the refrigerator. To serve, bring to room temperature.

Makes approximately 2 cups.