Spanish-Style Marinated Olives
- 10m Prep Time
- 0sCook Time
- 10m Ready In
4 cups For information on olive types, see here.
Ingredients
- 2 cups black or green olives, or a combination, pitted or unpitted
- ½ cup extra-virgin olive oil
- 3 garlic cloves, chopped
- 2 bay leaves
- (3-inch sprig rosemary)
- 2 sprigs thyme
- 1 sprig oregano
- (1 tablespoon red wine vinegar or sherry vinegar)
- ½ teaspoon smoked paprika
- (One 3 × ½-inch strip orange zest)
- Pinch of red pepper flakes
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 cups black or green olives, or a combination, pitted or unpitted
- ½ cup extra-virgin olive oil
- 3 garlic cloves, chopped
- 2 bay leaves
- (3-inch sprig rosemary)
- 2 sprigs thyme
- 1 sprig oregano
- (1 tablespoon red wine vinegar or sherry vinegar)
- ½ teaspoon smoked paprika
- (One 3 × ½-inch strip orange zest)
- Pinch of red pepper flakes
Let's Cook
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Step 1.
Combine in a bowl: 2 cups black or green olives, or a combination, pitted or unpitted; ½ cup extra-virgin olive oil; 3 garlic cloves, chopped; 2 bay leaves; (3-inch sprig rosemary); 2 sprigs thyme; 1 sprig oregano; (1 tablespoon red wine vinegar or sherry vinegar); ½ teaspoon smoked paprika; (One 3 × ½-inch strip orange zest); Pinch of red pepper flakes
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Step 2.
Use a spoon to bruise the herbs, which will help flavor the oil. Transfer the olives to a quart-sized jar, cover, and refrigerate for at least 2 days and up to 1 month. Serve at room temperature.