Marinated Olives
A Spanish cook is just as likely to buy marinated olives as to prepare his or her own as the choice is so vast with endless flavor combinations.
Ingredients
- 0.5 cup green olives in brine rinse
- 0.25 teaspoon dry oregano
- 0.5 cup black olives in brine rinse
- 1 broiled peeled and seeded red bell pepper, sliced thinly
- 2 thin lemons thinly sliced halved
- 0.25 teaspoon dry thyme leaves
- 0.25 teaspoon dry basil
- 0.25 teaspoon dry fennel seeds ground
- 0.5 teaspoon coriander seeds cracked lightly
- 0.5 teaspoon whole peppercorns cracked lightly
- 2 bay leaves
- 1 red chili
- Extra virgin olive oil
Instructions
Food safety tip: Do not add sliced garlic to an oil marinade such as this because of the possibility of botulism infection.
- Place all ingredients in a bowl except the olive oil and mix well. Transfer to a 1-cup preserving jar and pour over enough oil to cover. Seal and set aside at room temperature in a cupboard or protected from natural light, for 5 to 7 days before using.
- If you store the marinade in the fridge, the oil will become cloudy, but it clears again as it returns to room temperature.
Video
Notes
If you want garlic flavor, use commercially prepared garlic flavored olive oil instead.
