Aceitunas Picante (Chili Olives) |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
|
SPANISH TAPAS RECIPE: This recipe combines the best of the old world, the best of the new world and spices from the far east. Brined olives are available in every tapas bar. Ingredients:
3 garlic cloves, thinly sliced |
2 tablespoons white vinegar or 2 tablespoons lemon juice |
1 1/2 lbs black olives, cured (the wrinkled ones) |
1/2 cup fresh parsley, minced |
1 tablespoon dried red chili pepper flakes |
3 teaspoons coriander seeds, crushed |
2 teaspoons cumin seeds, crushed |
2 cups olive oil |
Directions:
1. Soak the garlic slices in the vinegar or lemon juice for 24 hours. Drain and mix in a large bowl with the olives, parsley, chili flakes, coriander and cumin.
2. Sterilize a 4 cup wide necked jar by rinsing with boiling water and drying in a warm oven (do not use a dish towel).
3. Spoon the olive mixture into the jar and pour in the olive oil. Seal and marinate in the refrigerator for 2-3 weeks before serving at room temperature. The olives will keep for a further month in the refrigerator.
|
|