Prep 5 mins
Cook 0 mins
Recipe from Ryland, Peters, and Small's Tapas Cookbook. These olives need to marinate at room temperature for 2 weeks prior to serving, so plan ahead. They make a wonderful appetizer for any party and are perfect gifts around the holidays (put them in pretty square glass jars that you find at craft stores)!
- 1 lb black Spanish olives, drained with brine reserved
- 4 garlic cloves, sliced
- 2 dried red chilies
- 8 black peppercorns
- 1 slice lemon
- 4 sprigs parsley
- 4 fresh bay leaves
- 1 pinch salt
- 1 1⁄4 cups red wine vinegar
- Place the olives in a bowl.
- Mix in the garlic, chiles, pepper, lemon, parsley, bay leaves and salt; transfer to a jar into which they just fit (and that had a lid which tightly closes).
- Pour over the vinegar and the reserved brine to cover olives.
- Shake well and let marinate at room temperature for 2 weeks.
Excellent! I love that you can make these way in advance of a party. The garlic and chili adds wonderful flavour. I made a couple of changes out of necessity. I couldn't find black spanish olives so I used a combination of kalamata and large pitted green olives, and used one fresh hot chili pepper. I couldn't find fresh bay leaves either so I used 2 dried. I was hesitant to leave this unrefrigerated so I let them marinate in the fridge for not quite 2 weeks. I'll be making these olives again. Thank you!