La Boqueria Marinated Spanish Olives
Transport your taste buds straight to the bustling markets of Barcelona with La Boqueria Marinated Spanish Olives, a vibrant and aromatic tapas essential. This recipe combines tender Spanish green and black olives infused with the bold flavors of garlic, citrus zests, fresh rosemary, and thyme, all warmed in luxurious extra-virgin olive oil. A touch of paprika and red chili flakes adds a smoky and spicy kick, while a splash of sherry vinegar provides a subtle tangy balance. Marinated overnight for maximum flavor, these olives are the perfect crowd-pleaser for any gathering. Serve them as part of a traditional tapas spread with crusty bread, cheese, or charcuterie, and savor the rich, Mediterranean-inspired taste. Perfect for entertaining or elevating everyday snacking!
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Recipe Information
Ingredients
- 300 grams Spanish green olives (pitted or whole)
- 300 grams Spanish black olives
- 120 ml Extra-virgin olive oil
- 2 pieces Garlic cloves, thinly sliced
- 1 tablespoon Orange zest
- 1 tablespoon Lemon zest
- 1 sprig Fresh rosemary sprig
- 2 sprigs Fresh thyme sprigs
- 1 piece Bay leaf
- 1 teaspoon Red chili flakes
- 1 teaspoon Paprika (sweet or smoked)
- 2 tablespoons Sherry vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the green olives and black olives. Set aside.
In a small saucepan, combine the extra-virgin olive oil, sliced garlic, orange zest, lemon zest, rosemary, thyme, bay leaf, and red chili flakes. Warm the mixture over low heat for 2-3 minutes to release the aroma of the herbs and spices. Avoid overheating to prevent the garlic from browning.
Remove the saucepan from heat. Stir in the paprika, sherry vinegar, salt, and black pepper. Allow the marinade to cool slightly for about 5 minutes.
Pour the warm marinade over the olives in the mixing bowl, ensuring all the olives are thoroughly coated.
Transfer the olives and marinade into a clean jar or container with a lid. Seal tightly and refrigerate for at least 12 hours, allowing the flavors to meld and infuse the olives.
Before serving, bring the olives to room temperature to enjoy their full flavor. Toss them gently in the marinade before plating.
Serve as part of a tapas spread, alongside crusty bread, cheese, or charcuterie.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.5 g | 271% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7688 mg | 334% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 0.9 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 304 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
