📝 About This Recipe
In every authentic Portuguese 'tasca', a small bowl of Azeitonas Temperadas is the first thing to grace your table, signaling the start of a communal feast. This recipe elevates humble olives into a vibrant explosion of Mediterranean flavors, combining punchy garlic, fragrant citrus, and the warmth of traditional Portuguese herbs. It is a quintessential petisco that perfectly balances salt, acidity, and the peppery richness of high-quality olive oil.
🥗 Ingredients
The Olives
- 500 grams Mixed Portuguese Olives (A mix of Galega and Britas is ideal; drained and rinsed)
Aromatics and Herbs
- 4 cloves Fresh Garlic (Smashed and thinly sliced)
- 2 teaspoons Fresh Oregano (Dried can be substituted if fresh is unavailable)
- 2 tablespoons Fresh Parsley (Finely chopped)
- 2 pieces Bay Leaves (Torn in half to release oils)
- 1 sprig Fresh Rosemary (Leaves stripped and roughly chopped)
The Marinade Base
- 1/2 cup Extra Virgin Olive Oil (Use a high-quality Portuguese oil for authenticity)
- 2 tablespoons White Wine Vinegar (Can substitute with Red Wine Vinegar for a deeper color)
- 1 teaspoon Lemon Zest (Peeled in wide strips using a vegetable peeler)
- 1 teaspoon Orange Zest (Peeled in wide strips)
- 1 teaspoon Massa de Pimentão (Red Bell Pepper Paste) (Or 1/2 tsp smoked paprika as a substitute)
- 1/2 teaspoon Dried Red Chili Flakes (Adjust based on heat preference)
- 1/2 teaspoon Black Pepper (Freshly cracked)
👨🍳 Instructions
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1
Start by rinsing your olives under cold water to remove excess brine. Pat them thoroughly dry with a clean kitchen towel; removing moisture ensures the marinade clings to the skin.
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2
Place the dried olives in a large glass mixing bowl and set aside.
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3
In a small saucepan over very low heat, combine the extra virgin olive oil and the smashed garlic slices.
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4
Gently warm the oil for 3-5 minutes. You aren't frying the garlic; you are looking for tiny bubbles to release the fragrance without browning the cloves.
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5
Add the bay leaves, rosemary, and chili flakes to the warm oil. Stir for 60 seconds until the aroma fills your kitchen.
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6
Remove the saucepan from the heat and stir in the Massa de Pimentão (or paprika) until well incorporated into the oil.
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7
Whisk in the white wine vinegar, lemon zest strips, and orange zest strips into the warm oil mixture.
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8
Pour the warm, aromatic oil mixture directly over the olives in the mixing bowl.
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9
Add the fresh oregano, chopped parsley, and cracked black pepper to the bowl.
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10
Toss everything together with a large spoon for at least 2 minutes, ensuring every olive is coated in the vibrant red oil and herbs.
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11
Transfer the mixture into a sterilized glass jar. If the oil doesn't fully cover the olives, top it up with a splash more olive oil.
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12
Seal the jar and let it sit at room temperature for at least 4 hours, though 24 hours in the refrigerator is preferred for maximum flavor development.
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13
If refrigerated, remove the olives 30 minutes before serving to allow the olive oil to return to a liquid state and the flavors to bloom.
💡 Chef's Tips
Always use olives with the pits still in; they retain a much better texture and more complex flavor than pitted ones. If you find your olives are too salty after rinsing, soak them in fresh water for 30 minutes before starting the recipe. Avoid overheating the oil; if the garlic turns brown or bitter, it will ruin the delicate balance of the marinade. For an extra layer of authenticity, lightly crush a few of the larger olives with the back of a spoon to let the marinade penetrate the flesh. Store any leftovers in the fridge for up to 2 weeks, ensuring the olives remain submerged in oil.
🍽️ Serving Suggestions
Serve alongside a basket of crusty 'Pão de Mafra' or sourdough to soak up the flavorful marinade oil. Pair with a chilled glass of Vinho Verde or a dry White Port and tonic. Include these on a 'Tábua de Queijos' (cheese board) with Queijo da Serra or a sharp Manchego. Add a small bowl of lupini beans (tremoços) on the side for the ultimate Portuguese snack experience. Provide a small empty bowl specifically for the discarded olive pits—a must for proper Portuguese table etiquette.