Aceitunas con Pimentón
Olives and pimentón (paprika) are two staple ingredients in Spanish cuisine, featured in numerous dishes. In this recipe, they come together with various spices and herbs commonly found in Spanish cooking to create a flavorful tapa. The best part is that these olives get even more delicious with time. You can prepare them at least 3 days in advance, and they’ll keep well in the refrigerator.
Ingredients
Makes 4 Servings
- ½ cup black olives preferably Spanish
- 2 garlic cloves lightly smashed
- ⅛ teaspoon ground hot paprika such as Spanish smoked, or ground cayenne pepper
- ¼ teaspoon ground bittersweet paprika such as Spanish smoked
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon ground cumin
- 2 teaspoons finely chopped fresh flat-leaf parsley
- ½ teaspoon of vinegar
- 3 tablespoons extra-virgin olive oil
Instructions
- Combine all the ingredients in a glass jar with a tight-fitting lid.
- Shake the jar well to ensure all the ingredients are thoroughly mixed and the olives are coated with the flavorful mixture.
- Place the jar in the refrigerator and let the olives marinate for at least 3 days.
- They’ll continue to absorb the delicious flavors.
- When you’re ready to enjoy them, serve the olives cold or at room temperature as a tasty tapa.
Notes / Tips / Wine Advice:
These Aceitunas con Pimentón are a simple yet delightful addition to your Spanish culinary repertoire, showcasing the rich flavors of Spain in a convenient and delicious form.
