Spanish Marinated Olives Food

5 EASY TAPAS RECIPES

Steps:

• Place the smashed garlic in a skillet with the oil over medium heat. Sauté for 10 minutes, squishing the garlic down to squeeze juice out as it cooks, until garlic is golden brown. Then remove and discard garlic.
• Sprinkle prawns with salt and pepper. Turn stove up to high. When oil is hot, add prawns and cook for 2 minutes (for medium prawns) or until charred and just cooked. Just before the end, add the minced garlic and quickly saute, then transfer prawns into serving bowl.
• Sprinkle with parsley and red pepper flakes if using.
• Halve or quarter the mushrooms, depending on size.
• Follow Garlic Prawn steps, except cook mushrooms instead of prawns. Cook the mushrooms until they are golden.
• Heat oil in a skillet over high heat. Cook Chorizo until golden on both sides, then transfer to serving bowl, scraping in oil in the skillet.
• Combine ingredients in an airtight jar. Refrigerate for 24 hours - no longer than 48 hours. Bring to room temperature before serving.
• Bring cheese to room temperature. Place on platter with ham and anchovies.
• Place serving bowls / platters on table with plenty of bread to dunk into the leftover olive oil. Serve with your favourite Spanish wine!

MARINATED OLIVES

Steps:

• Place olives in a bowl. Combine the remaining ingredients; pour over olives and stir. Cover and refrigerate for 1-2 days before serving, stirring several times each day. , Olives may be refrigerated for 2 weeks. Serve with a slotted spoon.

SPICY SPANISH OLIVES

Steps:

• In a medium bowl, combine all the ingredients and mix well. Let sit for at least 15 minutes at room temperature or up to 3 days in the refrigerator before serving.

SPANISH MARINATED OLIVES

Steps:

• Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.

SPANISH MARINATED OLIVES

Steps:

• In a frying pan, dry-fry the cumin seeds & fennel seeds over a medium heat until they begin to pop (Around 2-3 mins). Set aside & cool
• Wash the olives in cold running water to remove brine. Place olives in a large bowl with the spring onions, lemon & orange zests, cinammon and both seeds. Mix well
• In a seperate bowl, whisk together the vinegar, orange juice, olive oil, mint and parsley. Pour over the olives.
• Toss well to coat olives in all the juices. Cover and chill in the fridge for upto 2 hours. They will also last in the fridge for up to 3 days.

SPANISH MARINATED OLIVES

Steps:

• Add the olive oil and sherry vinegar to a small bowl and whisk.
• Add the mozzarella, manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then toss. Add the olives, stirring to make sure they are covered in the marinade. Cover and refrigerate for 8 hours or overnight.
• Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.