Marinated Green Olives
Marinated green olives are the small dish Spanish bars set out beside a drink, and they are easy to make at home. Here, large Spanish olives are cracked open so the brine can reach the flesh, then left for several days with seven cloves of garlic, lemon, fennel and smoked paprika. Nothing is cooked, so the work is mostly waiting. Serve them with toasted almonds and bread.
Instructions
Crush each olive lightly with a mallet, or cut a small slit in each one with a knife. This opens the flesh so the marinade can soak in.
Put the olives in a glass jar with a tight lid. Add the garlic, bay leaves, lemon slices, oregano, fennel, thyme, cumin, rosemary, paprika and black pepper.
Pour in enough water to fill the jar, close the lid and shake well to spread the seasonings through the olives.
Leave the jar at room temperature for 3 to 7 days. The olives are ready when they taste of garlic and herbs all the way through.
Serve the olives with toasted almonds and fresh bread.
Make it personal.
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