Marinated Black Olives (Tapas)

READY IN: 5mins
Recipe by jenne

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)!

Top Review by Cookin-jo

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!

Ingredients Nutrition

Directions

  1. Place the olives in a bowl.
  2. 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).
  3. Pour over the vinegar and the reserved brine to cover olives.
  4. Shake well and let marinate at room temperature for 2 weeks.

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