AI-generated image
Aceitunas aliñadas
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
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
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Japanese
Masala khakhra
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