Marinated Olives
Experience the authentic flavors of a Spanish tapas bar with this easy and traditional recipe of Spanish-style Marinated Olives. Start with a mixture of 3 olives – Perdigon (the smallest of the bunch), manzanilla (the classic Spanish olive) and queen (large and meaty). Then marinate with classic Spanish flavors – like olive oil, sherry vinegar, garlic, thyme and crushed red pepper. Sprinkle in some Spanish-style marcona almonds for buttery crunch, if you wish, before serving.
Ingredients
- 1 jar GOYA® Perdigon Manzanilla Spanish Olives, drained and rinsed
- 1 jar GOYA® Manzanilla Spanish Olives, drained and rinsed
- 1 jar GOYA® Plain Queen Spanish Olives, drained and rinsed
- 1 lemon
- 1 cup GOYA® Extra Virgin Olive Oil
- 2 tbsp. GOYA® Sherry Vinegar
- 2 garlic cloves, thinly sliced
- 4 sprigs fresh thyme
- 1 bay leaf
- 1/4 tsp. crushed red pepper
- 1/4 cup marcona almonds, toasted (optinal)
Instructions
- 1
Transfer olives to medium ceramic or terra cotta serving dish; set aside.
- 2
Using vegetable peeler, remove half of peel from lemon (yellow part only). Add lemon peel, olive oil, sherry vinegar, garlic, thyme, bay leaf and crushed red peppers to small skillet over medium heat. Cook, stirring occasionally, until oil begins to bubble, about 5 minutes. Pour warm oil mixture over olives; stir to combine. Let olives cool to room temperature; cover and refrigerate at least 2 hours, or up to 5 days.
- 3
Stir almonds into olive mixture, if desired; serve at room temperature.
Cook it from the original
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Open the recipe on goya.com