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Tapas: The Little Dishes of Spain, by Penelope Casas

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Spanish Regional Cuisine

Garlic-marinated Black olives

Attesting to the simplicity of tapas, a handful of marinated olives is often ample accompaniment to a glass of chilled sherry in most Spanish tapas bars.

Marinated to piquant perfection, these olives are far from ordinary. To fully develop the flavor of garlic in the recipe, it is best to allow the olives to marinate for at least several days before serving.

  • Makes 8 oz
  • Difficulty: Easy
  • Preparation time: 10 minutes and 2-3 days marinating time.

Ingredients

  • 1 cup (8 oz) black olives
  • 2 dried red chiles
  • 12 cloves garlic, minced
  • Red vinegar, as required
  • Dash of lemon juice

Preparation

Lightly crush the olives, without breaking them, and pour into a glass jar with a lid, discarding any oil produced. Add the dried chiles and garlic, lightly shaking the jar to ensure equal distribution. Pour in enough red wine vinegar so that the jar's contents are entirely submerged.

Add a dash of lemon juice, seal the jar, and store at room temperature for several days, shaking the jar occasionally.

Serve the marinated olives with a glass of sherry.

Best with...

Hidalgo - La Gitana ManzanillaHidalgo - La Gitana Manzanilla

Famous Sherry from Sanlúcar de Barrameda

This is the classic example of this unique wine and the flagship of the company. Its fresh and delicate taste has made it the favorite of Seville, the heart of traditional Andalucía where they drink it chilled, with a meal or with tapas or simply as a refreshing crisp white wine.

La Manzanilla is a dry wine and the lightest and most delicate member of the Sherry region and can only be made in the coastal town of Sanlúcar de Barrameda set at the mouth of the River Guadalquivir.

The position of the town, set between the sea and the river and the marshlands to the north, combines with the particular topography of the town itself to create an especially humid and constant microclimate.

These conditions allow a special growth of yeast, known as the 'flor', to grow on the surface of the maturing wine all your round thus protecting it from the detrimental effects of oxygen. Elsewhere in the Sherry district, the flor dies off in the summer and winter months to form the Fino sherry instead.

Due to the uniqueness of this wine Manzanilla has its own 'Denominación de Origen' Manzanilla -Sanlúcar de Barrameda, set within the Sherry Denomination. The 18th Century Hidalgo Bodega produces the famous Manzanilla under the name of 'LA GITANA'.

Today, 'La Gitana' is the most popular Manzanilla on the Spanish market and is now the best selling wine in Seville.