Marinated olives are a deliciously simple tapa, which can be stored in the fridge for unexpected guests. Using the basic formula below, try experimenting with different flavour combinations.
300g green or black olives in brine or a mixture of both
1 tbsp white wine vinegar
50ml extra virgin olive oil
For Coriander and Lemon olives –
1 tbsp coriander seeds
zest of 1 lemon, cut into long shreds using a potato peeler
For Chilli and Thyme olives –
1/2 – 1 tsp crushed chilli flakes
3 sprigs fresh thyme
1. Drain the olives from the brine and rinse briefly under running cold water. Using a small knife, make a slit down the side of each olive right down to the stone.
2. Combine the vinegar, olive oil and flavourings in a jug, then pour over the olives and mix well to coat.
3. Transfer the olives to an airtight container or jar and leave to marinate for at least 2 days for the flavour to develop, or for up to 3 months.
This recipe is from a book called 100 Great Tapas by Pippa Cuthbert, published by Cassell ISBN-10: 1 84403 533 6