Marinated Green Olives Tapas Recipes

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!

WARM MARINATED OLIVES

Steps:

• Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
• Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

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.

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.

MARINATED GREEN OLIVES (TAPAS)

Steps:

• Place the olives in a bowl.
• Mix in the garlic, coriander, fennel, thyme, rosemary, orange zest and orange juice; transfer to a jar into which they just fit (and that had a lid which tightly closes).
• Pour in olive oil to cover olives.
• Shake well and let marinate at room temperature for 6 days.

MARINATED GREEN OLIVES

Steps:

• Combine all ingredients and allow to sit at room temperature for at least five days before serving.

MARINATED GREEN OLIVES

Steps:

• Crush the fennel and peppercorns in a pestle and mortar (or crush with the flat side of a knife and give them a bit of a chop). Chop the chillies into smallish pieces.
• Discard the flesh of the preserved lemon and rinse the skin to remove excess salt. Cut into fine strips (or zest the lemon - but the preserved lemon is so much better!).
• drain the olives and give them a rinse off in water.
• Place the olives in a clean jar and add the remaining ingredients. Cover with olive oil and leave to marinate.
• I have left them as little as a couple of hours and up to a few weeks. Pop them in the fridge, but bring back to room temperature before serving.