Marinated Green Olives

Name: Marinated Green Olives
Total time: 4330 min
Ingredients: 2 cups (16 oz/450 g) unpitted large green Spanish olives; 7 cloves garlic, peeled and minced; 2 bay leaves; ½ medium lemon, sliced; 1 teaspoon dried oregano; 1 teaspoon ground fennel seeds; ½ teaspoon dried thyme; ½ teaspoon ground cumin seeds; ½ teaspoon dried rosemary; ½ teaspoon Spanish paprika; ½ teaspoon black pepper

Green olives marinated in herbs and garlic are very common in Spanish restaurants. They are commonly served free when you order a drink, and are often served with toasted, salted nuts.

4330 min

Ingredients

2 cups (16 oz/450 g) unpitted large green Spanish olives
7 cloves garlic, peeled and minced
2 bay leaves
½ medium lemon, sliced
1 teaspoon dried oregano
1 teaspoon ground fennel seeds
½ teaspoon dried thyme
½ teaspoon ground cumin seeds
½ teaspoon dried rosemary
½ teaspoon Spanish paprika
½ teaspoon black pepper

Steps

Lightly crush the olives with a mallet, or make slight slits on each olive with a knife, to ensure that the marinade permeates them.
Place the olives in a sealable glass jar and add the remaining ingredients.
Fill the jar with water and shake well.
Marinate at room temperature for several days to a week.
Serve the olives with toasted almonds and fresh bread.

More recipes with olives, garlic, bay leaves, lemon, oregano, thyme, cumin, rosemary or paprika

Adapted from “Marinated Green Olives” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.