in Spain

Pickled herb olives

updated

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Ingredients for 4 servings:

  • 3 cloves garlic
  • 1 chili pepper(s)
  • 1 lemon(s), untreated
  • 3 sprigs of thyme
  • 4 sage leaves
  • 4 sprigs rosemary
  • 6 cl Sherry, dry
  • 100 ml olive oil
  • 300 g olives, mixed

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Total time approx. 3 days 20 minutes

like in the tapas bar

Peel and slice the garlic. Slice the chili peppers. Pick the thyme and rosemary, and finely chop the sage. Remove the olives from the brine and let them drain. Mix the olive oil, sherry, garlic, chili, lemon juice, lemon zest, and herbs. Add the olives and marinate in the refrigerator for at least 3 days.

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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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