Marinated Olives

Name: Marinated Olives
Prep time: 5M
Total time: 10M
Yield: 12 Servings
Ingredients: 1 jar Perdigon Manzanilla Spanish OlivesGOYA® Perdigon Manzanilla Spanish Olives, drained and rinsed; 1 jar Manzanilla Spanish OlivesGOYA® Manzanilla Spanish Olives, drained and rinsed; 1 jar Plain Queen Spanish OlivesGOYA® Plain Queen Spanish Olives, drained and rinsed; 1 Marinated Oliveslemon; 1 cup Extra Virgin Olive OilGOYA® Extra Virgin Olive Oil; 2 tbsp. Sherry VinegarGOYA® Sherry Vinegar; 2 Marinated Olivesgarlic cloves, thinly sliced; 4 Marinated Olivessprigs fresh thyme; 1 Marinated Olivesbay leaf; ¼ tsp. Marinated Olivescrushed red pepper; ¼ cup Marinated Olivesmarcona almonds, toasted (optinal)

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Experience the authentic flavors of a Spanish tapas bar with this easy and traditional recipe of Spanish-style Marinated Olives. Start with a mixture of 3 olives – Perdigon (the smallest of the bunch), manzanilla (the classic Spanish olive) and queen (large and meaty). Then marinate with classic Spanish flavors – like olive oil, sherry vinegar, garlic, thyme and crushed red pepper. Sprinkle in some Spanish-style marcona almonds for buttery crunch, if you wish, before serving.

Total Time

10m

Prep Time:5m

Yields:12 Servings

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Ingredients

1 jar
(6.75 oz.)

GOYA® Perdigon Manzanilla Spanish Olives , drained and rinsed

1 jar
(6.75 oz.)

GOYA® Manzanilla Spanish Olives , drained and rinsed

1 jar
(6.5 oz.)

GOYA® Plain Queen Spanish Olives , drained and rinsed

lemon

1 cup

GOYA® Extra Virgin Olive Oil

2 tbsp.

GOYA® Sherry Vinegar

garlic cloves, thinly sliced

sprigs fresh thyme

bay leaf

¼ tsp.

crushed red pepper

¼ cup

marcona almonds, toasted (optinal)

Directions

Kitchen View

Step 1

Transfer olives to medium ceramic or terra cotta serving dish; set aside.

Step 2

Using vegetable peeler, remove half of peel from lemon (yellow part only). Add lemon peel, olive oil, sherry vinegar, garlic, thyme, bay leaf and crushed red peppers to small skillet over medium heat. Cook, stirring occasionally, until oil begins to bubble, about 5 minutes. Pour warm oil mixture over olives; stir to combine. Let olives cool to room temperature; cover and refrigerate at least 2 hours, or up to 5 days.

Step 3

Stir almonds into olive mixture, if desired; serve at room temperature.