Spanish · Lunch
Marinated Olives (Dairy-Free)
Green and black olives warmed gently in olive oil with garlic, orange zest, fennel seed and dried chili, finished with sherry vinegar and fresh parsley. A dairy-free Spanish tapas classic, briny and citrus-scented, served at room temperature alongside crusty bread for scooping up the seasoned oil.
$3
8 minsPrep
6 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
187Calories
1.3gProtein
18.5gFat
6.2gCarbs
0.6gSugar
2.8gFiber
1079mgSodium
0mgChol
2.6gSat Fat
82mgPotassium
70mgCalcium
1.1mgIron
0mcgVitamin B12
4mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
dairy-free
Instructions
1
Prep
Drain the olives if packed in brine. Slice the garlic thinly, lightly crush the fennel seed, and crumble the dried chili.
2
Bloom
Warm the olive oil over low heat, add garlic, fennel seed, and chili. Cook 2 minutes until garlic turns pale gold and oil smells toasted.
3
Saute
Add olives and stir over medium-low heat 3 minutes until warmed through and glistening with seasoned oil.
4
Finish
Remove from heat, stir in orange zest and sherry vinegar until fragrant. Let sit 30 minutes at room temperature.
5
Plate
Scatter chopped parsley over the olives and serve in a small dish with seasoned oil spooned over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g mixed green and black olives
- 4 cloves4 cloves garlic
- 4 tbsp60ml olive oil
- 1 tsp1 tsp fennel seed
- 22 small dried chili
- 1/2 tsp1/2 tsp orange zest
- 2 tsp2 tsp sherry vinegar
- 2 tsp2 tsp parsley
