I’ve recently been introduced to the website, ‘Olives, The Taste of Spain‘ which dedicates itself to raising the profile of the humble Spanish olive. I personally believe that a bowl of olives and a G&T (and possibly a parmesan breadstick) can solve anything, so I really enjoyed navigating this website and testing some of their marinade recipes.
Most of the marinades can be made by putting together store cupboard ingredients, the essentials being some Spanish olives (obviously. These can be found in mainstream supermarkets in jars, tins or at the fresh counter) and some good quality olive oil which can really bring everything together.
I made 3 marinades inspired by the recipes on the website:
– Spanish olives with manchego cheese, red onion, parsley and fresh lemon (middle)
– Spanish olives with rose harissa paste, pomegranate molasses and sage (right)
– Spanish olives with orange zest, fresh chilli, aubergine paste and garlic (left)
They were all easy, quick to make and really tasty. I particularly liked the fruitiness of the recipe with orange zest and also loved the sweet heat that came from the rose harissa paste that paired really well with the salty olives. Check out the website for further recipes which include tapas tips and recipes of the month, plus browse brand recommendations, health tips and enter competitions!
For full olive marinade recipes, please click below.
– Spanish olives with manchego cheese, red onion, parsley and fresh lemon
Mix half a jar of whole pitted black olives with a tbsp of olive oil and add 2 tsps of chopped parsley, 3 cm cubed of manchego cheese and a quarter of a red onion, coarsely chopped. Take half a lemon and remove the flesh from the pith. Discard the pith and chop the flesh into small squares. Mix with the olives, season to taste and serve.
– Spanish olives with rose harissa paste, pomegranate molasses and sage
Mix half a jar of whole pitted green olives with a tsp of olive oil and half a tsp of harissa rose paste (I use Belazu) and half a tsp of pomegranate molasses. Finely slice 4 leaves of fresh sage and add to the olives. Leave to sit for half an hour, season to taste and serve.
– Spanish olives with orange zest, fresh chilli, aubergine paste and garlic
Finely slice half a jar of pitted green olives and mix with a tsp of olive oil and a squeeze of fresh orange juice. Put a garlic clove whole onto roast. Use a potato peeler to peel a slice of zest from a large orange about 2 cm long and remove any pith. Slice the zest finely and add to the olives. Stir in half a tsp roasted aubergine paste (again, I get this from Belazu). After the garlic has been roasting for about 15 mins, remove from the oven and allow to cool. Squeeze the garlic out from it’s skin, crush and slice. Add to the olives to your taste (I added about half a clove). Season to taste and serve.