Olive Tapas
Nothing says Spanish flair quite like olives turned into tapas - think of them as little edible adventures that might just steal the show at your next gathering, without the drama of a matador. These bites embody the casual vibrancy of Mediterranean cuisine, offering an aspirational touch of elegance that's effortlessly achievable, evoking feelings of sun-soaked holidays and shared meals with friends.
The marinated versions develop a rich, tangy depth from herbs and spices, while stuffed olives add a satisfying crunch and burst of flavour from ingredients like garlic or almonds. Textures range from plump and juicy to crisp, making every bite a delightful contrast that highlights the versatility of olives as a key player in this simple yet sophisticated preparation.
Ingredients
Stuffed Olives
- 250-300g Black or Green Olives with there pits removed and still whole (these can be purchased already prepared)
- 120g blanched almond cut into 2 lengthwise or pimentos bought or home made cut into slivers .5mm width and 1-1.5cm lengthwise
Marinated Black Olives
- 400g black olives
- 2 garlic cloves, crushed
- 50ml red wine vinegar
- 100ml olive oil
- 1 tsp paprika
- pinch cumin, ground
- 1 slice of lemon
Marinated Green Olives
- 400g large green olives
- 4 garlic cloves crushed
- 50 ml olive oil
- 50ml white wine vinegar
- pinch dried oregano
Method
Stuffed Olives- Stuff the olives with the almond slivers or pimento by pushing it through with a small knife or skewer.
- Place all the ingredients in a jar and shake them together so that they are well combined. Store them in a refrigerator for up to 3 months, giving them a shake occasionally. Serve the olives at room temperature.
- Place all the ingredients in well sealed sterilised jar. Shake the jar so that the ingredients are well combined. Store the olives in a refrigerator for at least 1 day before serving. Give the jar an occasional shake to redistribute the marinade. Serve the olives at room temperature.
Recipe
