Best 7 La Boqueria Marinated Spanish Olives Recipes

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**Embark on a Culinary Journey to La Boqueria Market: Discover the Art of Marinating Spanish Olives**

Unveil the vibrant flavors of Spanish cuisine with this culinary exploration of La Boqueria Market's marinated olives. Step into the heart of Barcelona's bustling market, where the air is filled with the aroma of fresh produce and the lively chatter of vendors. Immerse yourself in the rich culinary traditions of Spain as you discover the art of marinating olives, a delightful tapas staple.

This collection of recipes takes you on a journey through the diverse flavors of marinated olives, each bursting with unique characteristics. From the classic combination of garlic, herbs, and olive oil to the tangy zest of lemon and paprika, these recipes showcase the versatility of this Mediterranean delicacy.

Delight in the simplicity of garlic marinated olives, where the pungent flavor of garlic is beautifully balanced by the briny notes of the olives. Experience the vibrant fusion of flavors in lemon and paprika marinated olives, where the citrusy brightness of lemon zest and the smoky warmth of paprika create a tantalizing taste sensation.

For a spicy kick, try the piri piri marinated olives, where the fiery heat of piri piri peppers ignites your taste buds. Indulge in the aromatic allure of rosemary marinated olives, where the fresh, herbal fragrance of rosemary complements the savory richness of the olives.

Embark on this culinary adventure and discover the art of marinating Spanish olives. Elevate your next tapas spread or gather your friends for a delightful snacking session. These marinated olives are sure to impress with their vibrant flavors and authentic Spanish charm.

Here are our top 7 tried and tested recipes!

SPANISH MARINATED OLIVES



Spanish Marinated Olives image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 8h10m

Yield 8 to 10 servings

Number Of Ingredients 12

1/4 cup olive oil
2 teaspoons sherry vinegar
1/2 cup mozzarella pearls
1/2 cup 1/2-inch-cubed manchego
4 cloves garlic, thinly sliced
3 sprigs fresh rosemary
2 bay leaves
Zest of 1/2 orange, peeled in long strips
1 cup Castelvetrano olives, pitted
1/2 cup kalamata olives, pitted
1/2 cup cured Beldi olives, pitted
1/2 cup 1/2-inch-cubed chorizo

Steps:

  • Add the olive oil and sherry vinegar to a small bowl and whisk.
  • Add the mozzarella, manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then toss. Add the olives, stirring to make sure they are covered in the marinade. Cover and refrigerate for 8 hours or overnight.
  • Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.

LA BOQUERIA MARINATED SPANISH OLIVES



La Boqueria Marinated Spanish Olives image

Make and share this La Boqueria Marinated Spanish Olives recipe from Food.com.

Provided by MarraMamba

Categories     < 15 Mins

Time 6m

Yield 8 appetizer/tapas

Number Of Ingredients 7

1 cup mixed Spanish olives (arbequina, gordal, coquillo, Obregon)
1/4 cup arbequina olive oil (this is a Spanish oil, but you can substitute any type you wish)
1/8 cup fino sherry wine vinegar (or any sherry vinegar)
1/4 teaspoon orange zest
1/4 teaspoon lemon zest
chopped herbs, such as thyme, rosemary and oregano
red pepper flakes

Steps:

  • Mix all ingredients together.
  • Marinade 30 minutes to 6 hours.
  • serve.

WARM MARINATED OLIVES



Warm Marinated Olives image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 10

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

Steps:

  • Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
  • Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

SLOW-ROASTED SPANISH OLIVES WITH ORANGES AND ALMONDS



Slow-Roasted Spanish Olives With Oranges and Almonds image

What a wonderful addition to any appetizer line-up, or just to have in the fridge for snacking purposes! This is courtesy of Tyler Florence.

Provided by LifeIsGood

Categories     Spanish

Time 2h10m

Yield 20 serving(s)

Number Of Ingredients 8

2 lbs Spanish olives, such as manzanilla, with pits
1 orange, unpeeled, sliced into 1/8 inch circles
1 cup whole almond, with skin
1/4 cup sherry wine vinegar
1 cup extra virgin olive oil
2 bay leaves
10 fresh thyme sprigs
1 red chili pepper, halved lengthwise

Steps:

  • Preheat the oven to 300 degrees F.
  • Combine the olives and the remaining ingredients in a mixing bowl.
  • Transfer the mixture to a baking dish, cover with foil, and bake for about 2 hours.
  • Drain the oil out (keep it to use as a bread dip!).
  • Serve the olive mixture warm or at room temperature.
  • They go nicely with assorted cheeses!

MARINATED BLACK OLIVES (TAPAS)



Marinated Black Olives (Tapas) image

Recipe from Ryland, Peters, and Small's Tapas Cookbook. These olives need to marinate at room temperature for 2 weeks prior to serving, so plan ahead. They make a wonderful appetizer for any party and are perfect gifts around the holidays (put them in pretty square glass jars that you find at craft stores)!

Provided by januarybride

Categories     Spanish

Time 5m

Yield 1 lb olives, 6-8 serving(s)

Number Of Ingredients 9

1 lb black Spanish olives, drained with brine reserved
4 garlic cloves, sliced
2 dried red chilies
8 black peppercorns
1 slice lemon
4 sprigs parsley
4 fresh bay leaves
1 pinch salt
1 1/4 cups red wine vinegar

Steps:

  • Place the olives in a bowl.
  • Mix in the garlic, chiles, pepper, lemon, parsley, bay leaves and salt; transfer to a jar into which they just fit (and that had a lid which tightly closes).
  • Pour over the vinegar and the reserved brine to cover olives.
  • Shake well and let marinate at room temperature for 2 weeks.

SPANISH MARINATED OLIVES



Spanish Marinated Olives image

These olives are simple to make, spicy from red pepper flakes and fruity with the aroma of lemon and orange.

Provided by Geema

Categories     Spanish

Time P1DT10m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb assorted good imported olive (Kalamata, Nicoise, Spanish, Cracked Green, etc.)
8 garlic cloves, sliced
1/2 orange, zest of, cut into 1/2 inch julienne
1/2 lemon, zest of, cut into 1/2 inch julienne
2 tablespoons fennel seeds
1 tablespoon fresh rosemary
4 tablespoons olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon red pepper flakes

Steps:

  • Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.

SPICED OLIVES



Spiced Olives image

Served warm these zesty olives make a great appetizer, perfect for a tapas party. Source: Dana McCauley "Pantry Raid" a recipe served in the Toronto restaurant, Pangaea.

Provided by Elly in Canada

Categories     Lunch/Snacks

Time 12m

Yield 4 cups, 12-16 serving(s)

Number Of Ingredients 8

1 tablespoon fruity olive oil
2 garlic cloves, thinly sliced
1 tablespoon fresh rosemary, coarsely chopped
1 tablespoon dried thyme
1/2 teaspoon hot pepper flakes
2 cups large green olives
2 cups kalamata olives
1 teaspoon coarsely grated lemon peel

Steps:

  • Over medium heat, warm oil in a large skillet.
  • Add garlic and cook, stirring often, for 3 minutes until fragrant.
  • Remove garlic and discard
  • Add rosemary, thyme and hot pepper flakes.
  • Cook, stirring often, for 2 minutes.
  • Add olives, continue to stir and cook for only 2 or 3 minutes, just until until olives are warm.
  • Stir in lemon peel.
  • Serve and enjoy!

Tips:

  • Choose ripe, flavorful olives for the best results.
  • Use a variety of olives for a more complex flavor.
  • Be generous with the herbs and spices.
  • Let the olives marinate for at least 24 hours before serving.
  • The olives can be stored in the refrigerator for up to 2 weeks.

Conclusion:

Marinated olives are a delicious and easy appetizer or snack. They are also a great way to add flavor and complexity to salads, sandwiches, and other dishes. With so many different ways to make them, there is sure to be a recipe that everyone will enjoy.

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