Tangerine Marinated Olives Aceitunas Alinadas Con Mandarina Food

CITRUS MARINATED OLIVES

Steps:

• Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature.

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.

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.