Iberian Marinated Olives
a snack / dip / spread recipe
Rena is a self-taught cook and baker who enjoys experimenting with ingredients, flavors and culinary techniques from around the world. Her Asian/American heritage, youth spent in the Middle East and European husband have greatly influenced her palate and creativity with food. She shares her small-batch recipes and photos/videos of her creations and the process on (
@agirlandaspoon) and blog (
agirlandaspoon.com).
These special Iberian marinated olives, featuring our Iberian Infusion spice blend, are addictively flavorful and easy to prepare! They can be part of a tapas course, or eaten as an appetizer or snack.
These olives are so delicious on their own, but you can use them for SO much more! Chop them up and spoon onto a slice of bruschetta/toasted bread, or top a focaccia before baking. Add them to a whipped feta dip or a cold pasta salad. You can even use the oil to marinate or dress dishes!
TIME (ACTIVE) | 10 M
TIME (INACTIVE) | 24 H
TOTAL | 24 H 10 M
15 SERVINGS
| 6-8 oz, drained
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- Optional: For a stronger flavor, add a few tablespoons of oil, the sliced garlic, Iberian Infusion, bay leaf, lemon rind, dried rosemary and salt (i.e. all the seasonings/spices) to a cold skillet and bring to medium heat. Heat for about 3-5 minutes until the ingredients are fragrant and gently sizzling and remove from heat.
- Layer olives and the heated oil and spices (or, if not heated, just add the spices on top of the olives) in a glass jar or airtight glass container.
- Pour the remainder of the olive oil over the olives until covered. You may not need all of the olive oil.
Cover and set in the fridge for a minimum of 24 hours.
- Serve at room temperature and top with an additional sprinkling of Iberian Infusion for more flavor!
Olives will keep in the fridge, covered, for 3-4 weeks. You can add more olive oil to cover olives after eating some to preserve them for longer.
Heating the ingredients releases more of the flavor compounds for extra flavor - but do not burn them.
Play around with different olives for different flavor profiles. Pitted olives are easier to eat and make it easier to chop up and use them for other dishes. Stuffed olives can be a creative way to add more uniqueness and flavor.
whole
Rosemary has an herbaceous, slightly bitter, astringent taste that is often described as being similar to a combination of pine, lemon, and mint.
TRY ME - SAMPLE$0.75
0.6 oz - JAR$5
0.6 oz - REFILL$4
2.5 oz - REFILL$13
Flavors of Spain & Portugal
spice blend collab
Let’s travel to the Iberian peninsula of Spain and Portugal with this super versatile rich and smoky Iberian Infusion blend! This paprika-forward blend is well-rounded with smoky, sweet and flavorful chile notes, paired with alliaceous spices for a more complete blend. I’ve added some brightness with sumac and oregano, and warmth from cinnamon and cacao.
The perfect blend for appetizers, mains and snacks:
Cook into stews or use as a rub for meats or on seafood!Infuse into sauces or dips or dust snacks like popcorn or salted chips!Coat vegetables before roasting or use as a base for rice dishes (like Paella)!
Tips:
Stovetop cooking: adding the blend to oil helps dissolve the pigment and flavor compounds, while intensifying the flavors. Add it closer to the beginning to allow the color and flavor to permeate the final dish better. CAUTION: Do not burn/scorch - it can become very bitter. Add sugar to the dish for more sweetness and to balance out smokiness.Salt your dishes well: this blend contains no salt, allowing you to add that umami using other ingredients (salt, broth, mushrooms, etc.,). It’s also versatile enough to add to already-salted snacks, like chips, popcorn or olives.
