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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 Recipe
Recipe Type:
Appetizer,
Olive Appetizers
Cuisine: Spanish
Yields: 2 cups
Prep time: 20 min
Ingredients:
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, 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
Preparation:
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 pepper.
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.
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