Name: Tangerine-Marinated Olives (Aceitunas Aliñadas con Mandarina)
Yield: Makes About 2 cups
Cuisine: Spanish
Ingredients: ¼ cup extra-virgin olive oil; 2 cups mixed cracked green olives; 6 small garlic cloves, crushed with a garlic press; 1 medium-size pinch of ground cumin; ½ small dried chile, such as arbol, crumbled, or more to taste; 3 to 4 tablespoons sherry vinegar, preferably aged; 2 tablespoons grated tangerine zest; ½ cup fresh tangerine juice; 2 small bay leaves; 4 thin lemon slices, cut in half and seeded

Preparation info

Makes About
2 cups

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

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.

Ingredients

2 cups mixed cracked green olives
6 small garlic cloves, crushed with a garlic press
2

Method

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.