Olives arrived in Spain in 1000 BCE through the Phoenicians. They are a big part of the culture and accompany many meals. They are also eaten as snacks in the small dishes called tapas. Spanish olives are sometimes stuffed with almonds or anchovies. Olive oil is an important export for Spain, with about a third shipped throughout the world. This dish requires marinating the olives, with the resulting dressing enjoyable with crusty bread.
Recipe Servings: 6
Prep Time
10 minutes
+ 1 hour 30 minutes resting
+ 1 hour 30 minutes resting
Cook Time
Total Time
1 hour 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs olives (large, ripe, black)
- ½ lb scallions
½ cup olive oil (Spanish extra virgin)
Few dashes Spanish sweet paprika
¼ cup red wine vinegar
Directions
- Rinse olives in cold water and drain well.
- Place olives in large bowl.
- Wash and trim scallions and add to bowl with olives.
- Add olive oil, vinegar, and salt to taste. Stir well.
- Sprinkle mixture with paprika, oregano, and garlic. Mix well.
- Marinate olives 60 minutes before serving, discarding scallions.
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