Marinated Black Olives (Tapas) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 20 |
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Recipe from Ryland, Peters, and Small's Tapas Cookbook. These olives need to marinate at room temperature for 2 weeks prior to serving, so plan ahead. They make a wonderful appetizer for any party and are perfect gifts around the holidays (put them in pretty square glass jars that you find at craft stores)! Ingredients:
1 lb black spanish olives, drained with brine reserved |
4 garlic cloves, sliced |
2 dried red chilies |
8 black peppercorns |
1 slice lemon |
4 sprigs parsley |
4 fresh bay leaves |
1 pinch salt |
1 1/4 cups red wine vinegar |
Directions:
1. Place the olives in a bowl.
2. Mix in the garlic, chiles, pepper, lemon, parsley, bay leaves and salt; transfer to a jar into which they just fit (and that had a lid which tightly closes).
3. Pour over the vinegar and the reserved brine to cover olives.
4. Shake well and let marinate at room temperature for 2 weeks.
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