I often serve olives with drinks when we have people over for dinner but I usually just transfer them straight from the jar to the dish. These simple but classy marinades look like they'd take them to a whole new level though so I'll definitely be trying them out.
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Simple
Sophistication with Olives from Spain and Omar Allibhoy
Spanish chef, Omar Allibhoy has worked with Olives from Spain to
develop a range of delicious, juicy and effortlessly stylish olive
marinades that can be mixed up in no time at all.
With minimal cooking time involved, the recipes are sure to
impress friends and family whether they are served on their own, as a
starter or to jazz up a main course. With endless flavour
combinations, all you need are a few simple ingredients to create a
truly special dish for all to enjoy.
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Spanish
olives marinated in oregano and chillies
Ingredients:
1
jar or tin of green Spanish olives
100ml
of mild Spanish olive oil
6
sprigs of fresh oregano
6
dried cayenne peppers
Method:
Drain
the Spanish olives from the brine and place them in a bowl. Between
your hands, rub the sprigs of oregano so they release their natural
aromas, before sprinkling the sprigs over the olives in the bowl with
the crushed chillies.
Drizzle over the olive oil and then turn everything together to mix.
Leave to stand for 20 minutes then enjoy the freshly marinated
olives, or keep in the fridge for up to a month in a tightly sealed
container.
Spanish
olives marinated in pomegranate, harissa paste and sage
Ingredients
1
jar or tin of green Spanish olives
100ml
of mild Spanish olive oil
2
sprigs of fresh sage
1
teaspoon of harissa paste
A
quarter of a pomegranate
Method
Drain
the Spanish olives from the brine and place them in a bowl. Cut a
quarter of the pomegranate and, over a bowl, squeeze it so all the
seeds are released along with some juice. Mix the pomegranate juice
and seeds with the harissa paste and sage leaves, before mixing in
the olives. Leave to stand for 20 minutes then enjoy the freshly
marinated olives, or keep in the fridge for up to a month in a
tightly sealed container.
Spanish
olives marinated in ginger, cinnamon and cardamom
Ingredients
1
jar or tin of ‘turning colour’ or black Spanish olives
100ml
of mild Spanish olive oil
2
cardamom pods
1
cinnamon stick
2
kaffir lime leaves
2cm
of ginger
Method
Drain
the Spanish olives from the brine and place them in a bowl. Peel and
thinly slice the ginger, crush the cardamom pods, cinnamon stick and
the kaffir lime leaves, before mixing it all in with the Spanish
olives and olive oil. Leave to stand for 20 minutes then enjoy the
freshly marinated olives or keep in the fridge for up to a month in a
tightly sealed container.
Spanish
olives with Manchego cheese marinated in olive oil, black
peppercorns, bay leaves, rosemary and garlic
Ingredients
1
jar or tin of ‘turning colour’ or black Spanish olives
100ml
of mild Spanish olive oil
50g
of Manchego cheese
5
black peppercorns
2
fresh bay leaves
1
sprig of rosemary
4
garlic cloves
Method
Drain
the Spanish olives from the brine and place them in a bowl with the
chopped Manchego cheese.
With the back of a knife, crush the garlic cloves and black
peppercorns, before mixing them with the olives and the Spanish olive
oil. Rub the herbs between your hands, before adding them to the
bowl. Give all ingredients a good stir so the flavours develop inside
the oil. Leave to stand for 20 minutes then enjoy the freshly
marinated olives or keep in the fridge for up to a month in a tightly
sealed container. For a change, try this recipe with roasted instead
of fresh garlic.
Spanish
olives marinated in sweet pimentón, red onion and fennel seeds
Ingredients
1
jar or tin of black Spanish olives
100ml
of mild Spanish olive oil
1
tbsp of Sweet pimentón
1/3
of a red onion
1
tbsp of fennel seeds
Method
Drain
the Spanish olives from the brine and place them in a bowl. Peel and
thinly slice the red onion and place it in the bowl. Crush the cumin
seeds with the side of the knife and add into the bowl with the
pimentón and Spanish olive oil. Stir together and leave to stand for
20 minutes then enjoy the freshly marinated olives. Any leftovers can
be kept in the fridge in a tightly sealed container for up to 2
weeks.
Spanish
green olives, sesame seeds, lemon juice and mint
Ingredients
1
jar or tin of green Spanish olives
100ml
of mild Spanish olive oil
1
tbsp of sesame seeds
1
lemon
3
sprigs of mint
3
sprigs of thyme
Method
Drain
the Spanish olives from the brine and place them in a bowl with the
Spanish olive oil. In a small pan, toast the sesame seeds over a high
heat for one minute, stirring constantly. Add the hot seeds to the
bowl. Rub the herbs between your hands and add them to the bowl.
Dress with the juice of the lemon (you can even use the zest - the
most aromatic part). Leave to stand for 20 minutes then enjoy the
freshly marinated olives or keep in the fridge in a tightly sealed
container for up to two weeks.
for more information and recipe ideas :http://www.olivesfromspain.co.uk/
Other blogposts you may be interested in :
Look yummy!
ReplyDeleteI've never thought about doing anything with olives other than adding them to food or eating them by themselves!
ReplyDeleteSome great ideas there. They all look much nicer than the pre-bought marinated olives. I will definitely give some of these a go, thanks!
ReplyDeletenot a fan of olives, there an aquired taste i think
ReplyDelete