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Spanish Paprika Olives

Embrace the essence of Spanish cuisine with this delightful fusion of olives and pimentón. As key players in countless Spanish dishes, they seize the spotlight alongside an ensemble of spices and herbs commonly found in Spanish kitchens. These olives age gracefully in the refrigerator, continually enhancing their flavors.
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Ingredients

SERVES 4 / PREPARE AT LEAST 3 DAYS IN ADVANCE

  • ½ cup black olives preferably Spanish
  • 2 garlic cloves gently smashed
  • ⅛ teaspoon hot paprika Spanish smoked or ground cayenne pepper
  • ¼ teaspoon bittersweet paprika Spanish smoked
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground cumin
  • 2 teaspoons finely chopped fresh flat-leaf parsley
  • ½ teaspoon vinegar
  • 3 tablespoons extra-virgin olive oil

Instructions

  • Combine all the ingredients in a glass jar with a secure lid and shake thoroughly.
  • Allow the mixture to marinate in the refrigerator for at least 3 days.

Notes / Tips / Wine Advice:

Serve the spiced olives cold or at room temperature. Enjoy!
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Course Tapas
Cuisine Spain
Diets Vegetarian