in Spain

Olives in herb and spice marinade

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Ingredients for 3 servings:

  • 150 g olives, green and/or black
  • 1 organic lemon(s), some zest
  • 2 bay leaves
  • 1 garlic clove(s)
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp fennel seeds
  • Parsley, flat
  • 1 tbsp red wine vinegar, preferably Spanish
  • 50 ml olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Tapas

Grind the cumin, coriander, and fennel in a mortar, chop the parsley, crush the garlic clove, tear the bay leaves into large pieces, wash the lemon thoroughly, and peel off some of the zest with a vegetable peeler, leaving the white pith. Mix all ingredients and pour over the olives. Add the olive oil, mix again, and let it marinate for a few hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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