Aceitunas Alinadas Marinated Green Olives Food
ACEITUNAS ALIñADAS (MARINATED OLIVES)
These are served as tapas in Spain. I'm posting it here to celebrate Spain advancing to the semifinals of the World Cup. The longer you let the olives marinate, the more flavor they'll absorb.
Provided by Cluich
Categories Fruit
Time 10m
Yield 1 pint
Number Of Ingredients 5
Steps:
- Combine all ingredients, including the liquid from the can of olives, in a large jar (a 16-oz. Bell jar should suffice). Shake well to make sure the ingredients are well mixed, then cover and refrigerate for several days (up to a few weeks).
Nutrition Facts : Calories 476.6, Fat 42.7, SaturatedFat 5.7, Sodium 3463.5, Carbohydrate 29.2, Fiber 13.7, Sugar 0.4, Protein 4.2
TANGERINE-MARINATED OLIVES (ACEITUNAS ALINADAS CON MANDARINA)
Here's an enticing Moorish-inspired dish from Alicante. It's a great simple way to jazz up a bowl of olives. In Seville, a similar marinade would be made with the juice from bitter oranges-try it both ways. The longer the olives marinate, the tastier they get, so start ahead. Adapted from "The New Spanish Table" cookbook. Marinating time is not included in 'cook time'.
Provided by TxGriffLover
Categories Vegetable
Time 5m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Place the olices, garlic, tangerine zest, and juice, lemon, vinegar, olive oil, bay leaves, chile and cumin in a large glass jar or bowl and stir to mix well.
- Cover the jar and let the olives marinate overnight at room temperature, tossing occasionall.
- For a richer flavor, let the olives marinate for up to a week in the refrigerator.
Nutrition Facts : Calories 451.8, Fat 47.7, SaturatedFat 6.5, Sodium 2093.8, Carbohydrate 9.6, Fiber 5.1, Sugar 1.2, Protein 2.1
MARINATED OLIVES - ACEITUNAS ALIñADAS
Spanish cooks like to buy their olives at the market and marinate them themselves. They add roasted peppers, lemon slices, along with thyme, bay leafs and other seasonal herbs, seeds and vegetables. A jar of these is handy to have in the pantry to serve with a selection of tapas and drinks. From the book "World Food - SPAIN" by Beverly Leblanc.
Provided by gemini08
Categories Peppers
Time P14DT30m
Yield 1 jar, 24-30 serving(s)
Number Of Ingredients 10
Steps:
- Place olives, sweet pepper strips, lemon slices, bay leaf, chile, fennel and coriander seeds in a two cup preserving jar, making sure the ingredients are well mixed. Pour over enough oil to cover.
- Seal the jar and set aside at room temperature for at least two weeks before using.
- Cooks note:.
- Do NOT add sliced garlic to an oil marinade such as this because of the possibility of botulism.
- If you store the marinade in the refrigerator, the oil will become claudy but it clears again as soon as it is returned to room temperature.
- Cooking time is marinating time.
Nutrition Facts : Calories 1.9, Sodium 0.3, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 0.1
ACEITUNAS A LA MADRILEñA (OLIVES A LA MADRILENE)
They do these olives at my favourite tapas place too. This recipe is based on this one: http://spanishfood.about.com/od/tapas/r/olivesmadrilene.htm Prep time includes marination time.
Provided by Tea Girl
Categories Spanish
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the olives in cold water and allow them to drain.
- Place olives in a bowl.
- Wash and trim scallions and put in bowl with olives.
- Dress with olive oil, vinegar and salt to taste, making sure olives are covered. Ratio of oil to vinegar is about 2:1. Stir well.
- Sprinkle with paprika, oregano and chopped garlic. Mix thoroughly.
- Marinate for an hour before serving.
- Enjoy with fresh bread and other tapas.
Nutrition Facts : Calories 232.3, Fat 23.3, SaturatedFat 3.1, Sodium 2360.9, Carbohydrate 8.8, Fiber 6, Sugar 1.7, Protein 2.3
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