📝 About This Recipe
Transport your senses to a sun-drenched terrace in Andalusia with these vibrant, hand-marinated olives. This classic Spanish tapa transforms simple brine-cured olives into a complex explosion of flavor using fragrant rosemary, smoky pimentón, and bright citrus. It is the quintessential 'aperitivo' that perfectly balances salty, acidic, and herbaceous notes, making it an indispensable start to any Mediterranean feast.
🥗 Ingredients
The Olives
- 500 grams Manzanilla or Gordal olives (pitted or unpitted, rinsed and drained)
The Aromatics
- 4 pieces Garlic cloves (smashed and skin removed)
- 2 sprigs Fresh rosemary (whole)
- 3 sprigs Fresh thyme (whole)
- 2 pieces Dried bay leaves (slightly cracked to release oils)
- 1/2 Lemon (cut into small wedges or slices)
- 2 strips Orange zest (removed with a peeler, avoiding the white pith)
The Marinade Liquid and Spices
- 1/2 cup Extra virgin olive oil (high quality Spanish oil preferred)
- 2 tablespoons Sherry vinegar (Vinagre de Jerez) (adds essential depth)
- 1 teaspoon Smoked Spanish Paprika (Pimentón de la Vera) (sweet (dulce) variety)
- 1/2 teaspoon Cumin seeds (toasted and lightly crushed)
- 1 teaspoon Dried oregano (mediterranean variety)
- 1/4 teaspoon Red chili flakes (optional, for a subtle kick)
- 1/2 teaspoon Sea salt (to taste)
👨🍳 Instructions
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1
Begin by rinsing the olives thoroughly under cold running water to remove excess brine and saltiness. Pat them dry with a clean kitchen towel.
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2
If using whole olives, use the side of a wide knife or a wooden mallet to gently 'crack' or bruise a few of them. This allows the marinade to penetrate deep into the fruit.
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3
In a small dry skillet over medium heat, toast the cumin seeds for 1-2 minutes until they become fragrant. Transfer to a mortar and pestle and crush them lightly.
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4
In the same skillet, add the 1/2 cup of extra virgin olive oil and the smashed garlic cloves. Heat gently over low heat for 3-4 minutes.
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5
Once the garlic begins to sizzle and turn golden, add the rosemary, thyme, and bay leaves to the oil. Infuse for 1 minute, then remove from heat.
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6
Stir the smoked paprika (pimentón) and red chili flakes into the warm oil. The residual heat will bloom the spices without burning them.
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7
Place the olives in a large glass mixing bowl or a wide-mouthed canning jar.
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8
Add the lemon wedges, orange zest strips, and dried oregano to the olives.
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9
Pour the infused oil (including the herbs and garlic) over the olives. Ensure the olives are well-coated.
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10
Add the Sherry vinegar and the crushed cumin seeds. Toss everything together with a large spoon until the olives are glistening.
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11
Taste one olive. If needed, add a pinch of sea salt, though the olives are usually salty enough from their original brine.
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12
Cover the bowl or seal the jar and refrigerate for at least 24 hours. This resting period is crucial for the flavors to meld and mature.
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13
Before serving, remove the olives from the refrigerator and let them sit at room temperature for 30 minutes to allow the olive oil to liquefy if it has thickened.
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14
Give the olives one last toss and transfer to a decorative ceramic serving dish, ensuring some of the herbs and citrus are visible for a beautiful presentation.
💡 Chef's Tips
Use high-quality Spanish Extra Virgin Olive Oil; since it makes up the base of the marinade, its flavor is prominent. Always let the olives marinate for at least 24 hours—the flavor on day two is significantly better than on day one. Avoid using olives sold in canned 'water' brine; look for those in glass jars or from a deli counter cured in salt or vinegar. If the oil solidifies in the fridge, don't panic! It's a sign of pure olive oil and will melt back to liquid at room temperature. Don't throw away the leftover oil once the olives are gone; it’s liquid gold for drizzling over crusty bread or using in salad dressings.
🍽️ Serving Suggestions
Serve alongside a glass of chilled Fino or Manzanilla Sherry for the most authentic Spanish experience. Pair with slices of Manchego cheese and salty Marcona almonds to create a complete tapas platter. Accompany with plenty of crusty rustic bread to soak up the flavorful spiced oil at the bottom of the bowl. These olives make a fantastic garnish for a classic Martini or a spicy Bloody Mary. Serve as part of a 'Tabla de Embutidos' featuring Jamón Ibérico and Chorizo.