Marinated Olives

It was in the Triana market in Seville, now lost due to excavations, that I understood the importance of the aliño or marinade, in Andalusia. The following recipe is a delicious version of the traditional dish, although that, of course, uses fresh olives, which are impossible to buy outside the countries in which they are harvested. In its natural state, the olive, whether green or purple, is a very bitter fruit, which is why the Andalusians give them a gentle pounding then leave the