Olive Tapas

Olives make a quick and easy tapas. You can marinate them in many different herbs and spices or stuff them with slivers of roasted peppers, garlic or almonds or try capers.

Marinated olives develop their flavour the longer you leave them. They will keep for 2-3 months in a well sealed jar in the refrigerator.

Portions: 6 portions

Preparation: 15 minutes, Marinating Time: At least 1 day

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
  1. Stuff the olives with the almond slivers or pimento by pushing it through with a small knife or skewer.
Marinated Black Olives
  1. 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.
Marinated Green Olives
  1. 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.