Aceitunas Negras con Mojo
Black Olives Marinated in PaprikaIn Spain, black olives take center stage when it comes to tapas, and this well-seasoned marinade with a hint of cumin, reflecting Moorish influence, enhances their flavor. Prepare this delightful marinated black olive dish at least 10 days in advance to savor the rich and complex flavors.
Ingredients
Makes 6 to 8 Servings
- 1 jar 7 ounces of black olives, preferably Spanish, drained
- 5 garlic cloves lightly smashed
- ½ teaspoon of ground hot paprika such as Spanish smoked
- 1 tablespoon of ground bittersweet paprika such as Spanish smoked
- 1 teaspoon of dried oregano
- 2 sprigs of thyme
- ¼ teaspoon of ground cumin
- 1 strip of orange peel 2 inches long, orange part only
- 2 sprigs of fresh parsley
- 2 tablespoons of extra-virgin olive oil
- ⅓ cup of vinegar
Instructions
- Combine all the ingredients in a glass jar with a tight-fitting lid.
- Add enough water to cover the ingredients, ensuring they are fully submerged.
- Shake the jar well to mix all the ingredients and distribute the flavors evenly.
- Place the jar in the refrigerator and let the olives marinate for at least 10 days, stirring occasionally to ensure the flavors meld.
- When ready to serve, you can enjoy these marinated black olives either cold or at room temperature as a delectable tapa.
Notes / Tips / Wine Advice:
These Aceitunas Negras con Mojo make for a delightful and flavorful addition to your tapas selection, offering a taste of Spain’s culinary heritage.
