Marinated Olives Aceitunas Aliñadas Food

MARINATED OLIVES - ACEITUNAS ALIñADAS

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.

OLIVE MARINATE

Steps:

• Mix all ingredients together in a large bowl. Chill in the refrigerator for a few hours to let the flavors mingle.
• Serve chilled or at room temperature as an appetizer or accompaniment to cocktails.
• Variations.
• French (Olives marinées): use black niçoise olives, thyme and a little lavender.
• Greek: use black Kalamata olives and dried oregano and thyme.
• Italian (Olive marinata): use chopped rosemary, thyme and peppercorns.
• North African (Mslalla): use oil-cured black olives and substitute lemon juice for the red wine vinegar. Stir in cumin seeds, coriander seeds, lemon and orange zest and crushed red pepper.
• Spanish (Aceitunas aliñadas): use paprika, cumin seeds and peppercorns.
• Here is a list of the most popular herbs and seasonings mixed with marinated olives. Mix and match to suit your own taste:Bay leaves,Cardamom seed,Cracked black pepper,Crushed red pepper,Cumin seed,Fennel seed,Lavender,Lemon, lime or orange zest,Oregano,Paprika,Rosemary,Sun-dried tomatoes,Thyme.

MARINATED OLIVES

Steps:

• Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
• Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.

ACEITUNAS A LA MADRILEñA (OLIVES A LA MADRILENE)

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.