Pickled Olives | Marinated Olives | Aceitunas Aliñadas
Pickled Olives | Marinated Olives | Aceitunas Aliñadas - A Simple Homemade Tapas Recipe for Pickled Olives. There’s no simpler way to impress your guests than with an elegant tapas spread.
Ingredients
- 300 g olives raw
- 3 tablespoon salt fine
- 1 tablespoon fennel spices
- 1 tablespoon thyme spices
- 2 tablespoon coriander spices
- 1 tablespoon paprika sweet
- 300 grams white wine vinegar for the dressing
- 4/5 liters water to cure the olives
- 5/6 number garlic cloves peeled and crushed
Instructions
- Wash the olives and split them. Remove the seeds.
- Put them in a glass container and cover them with water completely.
- Change the water every day for eight days to remove the bitterness. You will use approximately 4/5 litres of water during the eight days of curing.
- After the curing you need to test them for bitterness, if they are not, continue with the recipe. If they are still bitter, continue changing the water until they are cured.
- In a glass container put all the remaining ingredients and mix well.
- Add the cured olives to the mixture.
- Seal the container and set it aside at room temperature for at least two weeks before using the olives.
Notes
- Flavourings can include herbs, garlic and wine vinegar with sometimes a chilli or two and maybe chunks of lemon or bitter orange to add flavour and piquancy.
- The olives become sweeter and more pickled as they ferment, a natural process as it is with wine.