Aceitunas Picante (Chili Olives)

Name: Aceitunas Picante (Chili Olives)
Prep time: 20 min
Total time: 20 min
Yield: 4 cups
Ingredients: 3 garlic cloves, thinly sliced; 2 tablespoons white vinegar or 2 tablespoons lemon juice; 1 1/2 lbs black olives, cured (the wrinkled ones); 1/2 cup fresh parsley, minced; 1 tablespoon dried red chili pepper flakes; 3 teaspoons coriander seeds, crushed; 2 teaspoons cumin seeds, crushed; 2 cups olive oil

Submitted by Member 610488

"SPANISH TAPAS RECIPE: This recipe combines the best of the old world, the best of the new world and spices from the far east. Brined olives are available in every tapas bar."

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Ready In:: 20mins
Ingredients:: 8
Yields:: 4 cups

ingredients

3 garlic cloves, thinly sliced
2 tablespoons white vinegar or 2 tablespoons lemon juice
1 ¹⁄₂ lbs black olives, cured (the wrinkled ones)
¹⁄₂ cup fresh parsley, minced
1 tablespoon dried red chili pepper flakes
3 teaspoons coriander seeds, crushed
2 teaspoons cumin seeds, crushed
2 cups olive oil

directions

Soak the garlic slices in the vinegar or lemon juice for 24 hours. Drain and mix in a large bowl with the olives, parsley, chili flakes, coriander and cumin.
Sterilize a 4 cup wide necked jar by rinsing with boiling water and drying in a warm oven (do not use a dish towel).
Spoon the olive mixture into the jar and pour in the olive oil. Seal and marinate in the refrigerator for 2-3 weeks before serving at room temperature. The olives will keep for a further month in the refrigerator.