AI-generated image
Aceitunas aliñadas
Green olives with garlic and thyme
Aceitunas aliñadas: Seville-style cracked green olives dressed with garlic, thyme and fennel
Before any tapa reaches the bar in Seville, a little dish of aliñadas usually does: cracked green manzanilla or gordal olives steeped in brine with garlic, wild thyme, fennel and a strip of orange peel. Markets like Triana sell them by the scoop, but they are simple to dress at home from plain olives in brine. Give them two days; the herbs need time to get into the flesh. A common mistake is serving them after a day; they need at least two days in the brine for the garlic and herbs to reach the stone. Chef's tip: crack each olive with the flat of a knife until it just splits; a crushed olive goes soft and cloudy in the jar.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 1 ⅛ lb green olives in brinemanzanilla or gordal, drained weight, with stones
- 5 cloves garliclightly crushed
- 4 sprigs fresh thyme
- 1 tsp fennel seedsor 2 wild fennel fronds
- 1 tsp dried oregano
- ½ tsp cumin seeds
- 2 strips orange peelno white pith
- ½ red peppercut into strips
- ¼ cup sherry vinegar
- 1 ¼ cups waterboiled and cooled
- 1 tbsp salt
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Rinse 1 ⅛ lb green olives in brine and crack each one lightly with the flat of a knife or a small mallet, so the flesh splits but the stone stays inside.
10 minStep 2: Stir 1 tbsp salt into 1 ¼ cups water until dissolved, then add ¼ cup sherry vinegar.
Step 3: Layer the olives in a 1-litre jar with 5 cloves garlic, 4 sprigs fresh thyme, 1 tsp fennel seeds, 1 tsp dried oregano, ½ tsp cumin seeds, 2 strips orange peel and ½ red pepper.
Step 4: Pour the brine over so the olives are fully covered, close the jar and shake. Leave in the fridge for at least 2 days, shaking once a day, until the olives taste of garlic and herbs to the stone. They keep for 3 weeks in the fridge.
Step 5: Serve at room temperature with a little of the brine and a few strips of pepper.
Nutrition per serving
- Calories
- 95 kcal
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 9 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aceitunas aliñadas take?
- About 15 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of fennel seeds?
- Aniseeds, same amount (a stronger liquorice taste).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian
MathiaMoong and urad dal wafers
Mathia are thin, crisp, slightly sweet and peppery wafers made from mathia flour, a mix of ground husked moong and urad dal. They are a classic Gujarati Diwali snack. The dough is pounded until pale, rolled very thin between plastic sheets and fried one at a time. They are fragile, so store them gently. To make mathia flour, finely grind 4 parts husked green gram lentils with 1 part husked black gram lentils.
Arroz con pitu de caleyaSoupy rice with chicken
A pitu de caleya is a cockerel raised free in the lanes, or caleyas, of rural Asturias; its firm, flavourful meat needs long stewing, and families around Villaviciosa and Grado still cook it for feast days. The stew is often finished as a soupy rice, so the deep chicken juices go into every grain. Use the best free-range chicken you can find. The braise includes dry white wine; replace it with extra stock and a squeeze of lemon if you want it alcohol-free. Chef's tip: brown the chicken slowly and deeply; that colour is where the flavour of the whole pot comes from.