Spanish Marinated Olives (Mojo Picón)
This quick marinade is an excellent way to elevate a boring jar of olives. Using classic Spanish spices and flavours, these pair perfectly with some manchego cheese or a glass of vermouth on ice.
Ingredients
- ½ tsp chili flakes
- ½ tsp whole cumin seeds
- ½ tsp smoked paprika
- 2 sprigs fresh rosemary
- 1 strip lemon zest removed from a lemon with a vegetable peeler
- 45 ml (3 tbsp) extra virgin olive oil
- 4 cloves garlic peeled and crushed
- 200 g (1 ½ cups) whole green olives with pits such as manzanilla or castelvetrano
- 45 ml (3 tbsp) sherry vinegar
Instructions
- In a medium, heatproof bowl, add the chili flakes, cumin seeds, smoked paprika, rosemary and lemon zest.
- Add the olive oil and garlic to a small pot and set over low heat. Allow the oil to heat up gently and the garlic to infuse in the oil. Flip the garlic cloves over so they brown evenly - remove from heat immediately once browned and pour over the spices in the bowl.
- To the bowl, add the olives and vinegar. Stir to combine using a heatproof spatula. Allow to cool completely at room temperature and let stand in the marinade for at least 1 hour before serving (see notes)
Video
Notes
Stored in an airtight container, the olives will last for several weeks in the fridge and they just keep getting better with time.
Nutrition
Calories: 173kcal | Carbohydrates: 3g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 786mg | Potassium: 54mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 399IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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