Garlic And Saffron Marinated Olives
These garlic and saffron marinated olives are a classic appetizer in Castilian-Manchego cuisine, perfect for serving at gatherings or enjoying as a snack with a glass of wine.
Ingredients
- 2 cups mixed olives
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon saffron threads
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
Instructions
- In a small skillet, toast the saffron threads over low heat for 1-2 minutes, then crush them into a powder.
- In a medium bowl, combine the olives, garlic, saffron, red pepper flakes, olive oil, sherry vinegar, thyme, and rosemary. Toss to coat the olives evenly.
- Cover and refrigerate for at least 2 hours to allow the flavors to meld.
- Before serving, let the olives come to room temperature. Serve in a shallow dish with toothpicks for easy snacking.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 5 minutes
- Total time:
- 15 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Fat
- 10g
- Carbohydrates
- 5g
- Protein
- 2g
Supplies
Small skillet Medium bowl Cover for refrigeration Shallow serving dish
Tools
Toothpicks
Serving suggestions
Serve the marinated olives with a selection of Spanish cheeses and a crusty baguette for a delightful appetizer spread.
Tips & tricks
For an extra kick of flavor, add a pinch of smoked paprika to the marinade.
Cost
$8