Marinated Spanish Black Olives

Preparation

If desired, pit Spanish black olives. Toast fennel and cumin seeds in a dry pan over a low heat until aromatic, 2 minutes.
Combine seeds, black olives, zests, garlic, chilli, oregano, lemon, orange, vinegar and Spanish olive oil and toss to coat each olive well.
Place in an airtight container. Leave to marinate at room temperature for 8 hours. Shake the container occasionally to remix the ingredients, while marinating. Stir in the parsley. Serve at room temperature.

Preparation: Sonia Fuentes/©ICEX.

Marinated Spanish black olives. Photo by: Toya Legido/©ICEX.

Nutritional Facts

Energy (kcal): 97
Energy (kJ): 408
Protein (g): 0.38
Fat (g): 9.99
Carbohydrates (g): 0.76
Fibre (g): 1.50
Iron (mg): 0.65
Vitamin E (mg): 1.06
Magnesium (mg) : 5.48

Information provided by: The Spanish Nutrition Foundation (FEN)

RELATED PRODUCTS

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Green olives filled with piquillo peppers and anchovy

Time

10 minutes (+ marinating time)

250 gr Spanish black olives
1 tsp fennel seeds
0.5 tsp cumin seeds
Grated zest of ½ orange
Grated zest of ½ lemon
2 garlic cloves, finely chopped
2 tsp crushed chilli flakes
1 tsp dried oregano
1 tbs lemon juice
1 tbs red wine vinegar
2 tbs Spanish extra virgin olive oil

8.818 oz Spanish black olives
1 tsp fennel seeds
0.5 tsp cumin seeds
Grated zest of ½ orange
Grated zest of ½ lemon
2 garlic cloves, finely chopped
2 tsp crushed chilli flakes
1 tsp dried oregano
1 tbs lemon juice
1 tbs red wine vinegar
2 tbs Spanish extra virgin olive oil

1.18 cup Spanish black olives
1 tsp fennel seeds
0.5 tsp cumin seeds
Grated zest of ½ orange
Grated zest of ½ lemon
2 garlic cloves, finely chopped
2 tsp crushed chilli flakes
1 tsp dried oregano
1 tbs lemon juice
1 tbs red wine vinegar
2 tbs Spanish extra virgin olive oil

Wine match

Though any number of young red or even white wines would complement this simple and classic tapa, one option is an expressive and vibrant rosado – with its fruity aromas and floral undertones – made using Garnacha grapes in Aragón’s DO Campo de Borja.