Spanish · Lunch
Marinated Olives
Green and black olives warmed gently in olive oil with garlic, orange zest, rosemary, thyme and chili flakes, then finished with sherry vinegar. Served at room temperature as a Spanish tapas, offering a briny, herb-scented bite with citrus notes and gentle heat.
$2
8 minsPrep
5 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
181Calories
1.1gProtein
18.2gFat
5.5gCarbs
0.4gSugar
2.9gFiber
1055mgSodium
0mgChol
2.7gSat Fat
46mgPotassium
41mgCalcium
0.9mgIron
0mcgVitamin B12
3.6mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
mediterranean
all-time-classics
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Slice the garlic thinly, strip the rosemary and thyme sprigs if needed, and zest the orange into a small saucepan.
2
Warm
Combine olive oil, garlic, orange zest, rosemary, thyme and chili flakes over low heat for 4–5 minutes until garlic turns pale gold and oil smells aromatic; avoid browning.
3
Marinate
Add olives and stir to coat, remove from heat, tip into a bowl with sherry vinegar and salt, and let sit at room temperature for 60 minutes.
4
Plate
Spoon the olives and their oil into a small dish and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz182g mixed green and black olives
- 4 tbsp60ml olive oil
- 4 cloves4 cloves garlic
- 1 tsp1 tsp orange zest
- 22 small sprig fresh rosemary
- 44 small sprigs fresh thyme
- 1/2 tsp1/2 tsp chili flakes
- 2 tsp2 tsp sherry vinegar
- 2 pinch2 pinch salt
