Prep 10 mins
Cook 0 mins
These are served as tapas in Spain. I'm posting it here to celebrate Spain advancing to the semifinals of the World Cup. The longer you let the olives marinate, the more flavor they'll absorb.
- 14 ounces pitted black olives, canned and undrained
- 3 garlic cloves, peeled and minced
- 2 tablespoons red wine vinegar
- 1⁄2 teaspoon lemon juice
- 1 teaspoon paprika
- Combine all ingredients, including the liquid from the can of olives, in a large jar (a 16-oz. Bell jar should suffice). Shake well to make sure the ingredients are well mixed, then cover and refrigerate for several days (up to a few weeks).