Ingredients
-
1
-
4
-
2
-
8
-
1
-
4
-
4
-
1
-
1 1/4
-
-
-
-
-
-
Directions
Marinated Black Olives (Tapas),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)!,Excellent! I love that you can make these way in advance of a party. The garlic and chili adds wonderful flavour. I made a couple of changes out of necessity. I couldn’t find black spanish olives so used a combination of kalamata and large pitted green olives, and used one fresh hot chili pepper. I couldn’t find fresh bay leaves either so used 2 dried. I was hesitant to leave this unrefrigerated so I let them marinate in the fridge for not quite 2 weeks. I’ll be making these olives again. Thank you!
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Steps
|
1
Done
|
Place the Olives in a Bowl. |
|
2
Done
|
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
Done
|
Pour Over the Vinegar and the Reserved Brine to Cover Olives. |
|
4
Done
|
Shake Well and Let Marinate at Room Temperature For 2 Weeks. |
