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Aceitunas Negras con Mojo

Black Olives Marinated in Paprika
In 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.
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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.
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Course Tapas
Cuisine Spain