Recipes: Marinades for Olives from Spain (From Wimbledon Guardian)

Recipes: Marinades for Olives from Spain

in Freetime

Spanish chef Omar Allibhoy has worked with Olives from Spain to develop a range of delicious, juicy and effortlessly stylish olive marinades that can be mixed up in no time at all.

With minimal cooking time involved, the recipes are sure to impress friends and family whether they are served on their own, as a starter or to jazz up a main course.

With endless flavour combinations, all you need are a few simple ingredients to create a truly special dish for all to enjoy.

Here are tw of the recipes.

Spanish olives marinated in pomegranate, harissa paste and sage

Ingredients

1 jar or tin of green

Spanish olives

100ml of mild Spanish olive oil

2 sprigs of fresh sage

1 teaspoon of harissa paste

A quarter of a pomegranate

Method

Drain the Spanish olives from the brine and place them in a bowl. Cut a quarter of the pomegranate and, over a bowl, squeeze it so all the seeds are released along with some juice. Mix the pomegranate juice and seeds with the harissa paste and sage leaves, before mixing in the olives. Leave to stand for 20 minutes then enjoy the freshly marinated olives, or keep in the fridge for up to a month in a tightly sealed container.

Serves 4

Per serving: 233 kcals/ 0.8g protein / 25g fat/ 3.5g saturated fat / 2.5g carbs/ 2.5g sugar

Spanish olives marinated in sweet pimentón, red onion and fennel seeds

Ingredients

1 jar or tin of black Spanish olives

100ml of mild Spanish olive oil

1 tbsp of Sweet pimentón

1/3 of a red onion

1 tbsp of fennel seeds

Method

Drain the Spanish olives from the brine and place them in a bowl. Peel and thinly slice the red onion and place it in the bowl. Crush the cumin seeds with the side of the knife and add into the bowl with the pimentón and Spanish olive oil. Stir together and leave to stand for 20 minutes then enjoy the freshly marinated olives. Any leftovers can be kept in the fridge in a tightly sealed container for up to 2 weeks.

Serves 4

Per serving: 232 kcals/ 1.5g protein / 25.5g fat/ 3.5g saturated fat / 1.5g carbs/ 0.5g sugar