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Spiced Spanish Olives with Garlic and Paprika

In the realm of Spanish cuisine, olives and pimentón (paprika) reign supreme, infusing a myriad of dishes with their robust flavors. This recipe places them front and center, complemented by an array of spices and herbs commonly found in Spanish kitchens. These delectable olives only improve with time, making them a perfect make-ahead treat that can be stored in the refrigerator for weeks.
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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 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 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