This type of tapa is something you should always have at home! Marinated Olives are a typical tapa in spain and super easy to prepare. They always make a great snack when you want a quick, savory bite. We love them and make them quite often…
Marinated olives are something that you can find in my fridge almost all the time. I like olives a lot. I have them as a snack with beers or a side when bbq-ing. Most of the time I am using them in salads. What kind of olives you use here is up to you. Works with all kinds of olives – black, green or red/brown.
Kalamata olives are the brown ones from Greece – they are very tasty. I like to use them even though they are not Spanish. But of course you can also use »regular« black and green olives from Spain (like the ones I used for this recipe). Just make sure you buy real black olives – not the colored ones. Yes there are colored olives out there – the cheap ones. You don’t want to know how they get their color.
Once you’ve made the olives, I recommend keeping them in the fridge for at least 2-3 days. That’s when the flavors really kick in – once the garlic, lemon, and thyme have had enough time to work their way into the olives. Overnight is totally fine if you can’t wait to dig in, but the longer they sit, the more intense the flavors get.
In a sealed jar, the marinated olives will easily keep in the fridge for 2-3 weeks, as long as the olives stay nicely covered with oil – that’s what keeps them from going bad. It’s best to use a clean spoon every time you reach in so the marinade stays fresh longer and you get to enjoy it for a good while.
One more little tip: Don’t you dare pour out the leftover olive oil from the jar! It’s soaked up so much flavor from the garlic, lemon, and herbs that it’s perfect for jazzing up salad dressings or drizzling over some fresh bread.
INGREDIENTS / ZUTATEN
8 oz. (250g) Greek Kalamata olives (or black and green olives mixed)
2 cloves garlic
1/4 medium red onion
1/2 organic lemon (peel only)
some fresh thyme (or rosemary)
1/4 chili pepper (optional)
1 tbsp. white balsamic vinegar
2-3 tbsp. olive oil
1 bay leaf
250g griechische Kalamata-Oliven (oder schwarze & grüne Oliven gemischt)
2 Knoblauchzehen
1/4 mittelgroße rote Zwiebel
1/2 Bio-Zitrone, nur die Schale
etwas frischer Thymian (oder Rosmarin)
1/4 Chilischote (optional)
1 EL weißer Balsamico Essig
2-3 EL Olivenöl
1 Lorbeerblatt
DIRECTIONS / ZUBEREITUNG
1. Do not peel the garlic cloves, just crush them a bit with your hands or the flat side of a knife. Peel and slice the red onion thinly. Cut the chili pepper also into slices (optional, if you like it hot). Peel the lemon – try to get larger pieces.
2. Add all ingredients to a glass jar, close it and shake a bit. Place in the fridge overnight so the olives can marinate. Take them out of the fridge for about 20 minutes before serving.
1. Die Knoblauchzehen nicht schälen. Im Ganzen leicht zerdrücken – entweder mit dem Handballen oder der flachen Seite eines Messers. Die rote Zwiebel schälen und in feine Scheiben schneiden. Die Chilischote ebenfalls in Scheiben schneiden und dazugeben, wenn man es etwas schärfer mag (optional). Von der Zitrone größere Stücke der Schale abschälen.
2. Alle Zutaten in einen Glasbehälter mit Deckel geben, verschließen und etwas durchschütteln. Über Nacht zum Marinieren in den Kühlschrank stellen. Etwa 20 Minuten vor dem Servieren aus dem Kühlschrank nehmen und dann einfach davon naschen.
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Here is a version of the recipe you can print easily.
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Simple & Easy Marinated Olives
- Prep Time: 00:05
- Cook Time: 00:00
- Total Time: 08:00
- Yield: -
- Category: Tapas
- Method: -
- Cuisine: Spain
- Diet: Vegetarian
Description
An easy-to-make tapa: marinated olives are a great hearty snack. Much better than anything you can get from the supermarket!
Ingredients
8 oz. (250g) Greek Kalamata olives (or black and green olives mixed)
2 cloves garlic
1/4 medium red onion
1/2 organic lemon (peel only)
some fresh thyme (or rosemary)
1/4 chili pepper (optional)
1 tbsp. white balsamic vinegar
2-3 tbsp. olive oil
1 bay leaf
Instructions
1. Do not peel the garlic cloves, just crush them a bit with your hands or the flat side of a knife. Peel and slice the red onion thinly. Cut the chili pepper also into slices (optional, if you like it hot). Peel the lemon – try to get larger pieces.
2. Add all ingredients to a glass jar, close it and shake a bit. Place in the fridge overnight so the olives can marinate. Take them out of the fridge for about 20 minutes before serving.
Notes
¡Buen provecho!
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