Manzanilla Olives From Spain Recipe

Time10m

Serves4

Aceitunas manzanilla con hueso

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Brining the Olives
In a large bowl, combine the Manzanilla olives and water. Let them soak for 24 hours to reduce bitterness.
2
Preparing the Brine
After soaking, drain the olives and prepare the brine by combining sea salt, garlic cloves, fresh thyme, lemon zest, and red pepper flakes in a pot with 1 liter of water. Bring to a boil and stir until the salt is dissolved.
3
Cooling the Brine
Remove the brine from heat and let it cool completely.
4
Combining Ingredients
Once the brine is cool, add the olives to the pot and mix well. Pour in the olive oil and stir again to combine.
5
Storing the Olives
Transfer the olives and brine into a clean jar, ensuring the olives are fully submerged. Seal the jar tightly and refrigerate.
6
Waiting Period
Allow the olives to marinate in the refrigerator for at least 1 week before consuming for the best flavor.