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2 cups
Easy
Published 2005
Here’s an enticing Moorish-inspired dish that I tasted in Alicante. It’s a great, simple way to jazz up a bowl of olives. In Seville, a similar marinade would be made with the juice from bitter oranges—try it both ways. The longer the olives marinate, the tastier they get, so start ahead.
Place the olives, garlic, tangerine zest and juice, lemon, vinegar, olive oil, bay leaves, chile, and cumin in a large glass jar or bowl and stir to mix well. Cover the jar and let the olives marinate overnight at room temperature, tossing occasionally. For a richer flavor, let the olives marinate for up to a week in the refrigerator.