Mixed Spanish Olives Recipe

Rinse and Drain

Pour the olives into a fine-mesh strainer and rinse briefly under cool running water to remove packing brine. Let drain for 2–3 minutes, shaking occasionally.

If olives are very salty, place them in a bowl of fresh water and soak 15 minutes, then drain and rinse again. Pat dry with paper towel.

In a medium bowl combine the olive oil, white wine (or sherry), and fresh lemon juice. Whisk to emulsify.

Add the minced garlic, smoked Spanish paprika, dried oregano, red pepper flakes, cracked black pepper, and sea salt. Stir until spices are evenly distributed.

Tuck the bay leaf into the marinade and briefly bruise it with the back of a spoon to release aroma.

Place the drained olives in a medium mixing bowl or shallow jar. Pour the prepared marinade over the olives, making sure the oil mixture coats them thoroughly. Add the lemon slices or zest into the bowl.

Cover tightly (or seal jar) and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld. For best flavor, bring to room temperature 30 minutes before serving.

Shortly before serving, remove the bay leaf. Stir in the chopped fresh parsley. Taste and adjust seasoning — add a pinch more sea salt or a splash of lemon juice if desired.

Transfer olives and marinade to a serving bowl. Garnish with additional lemon slices and provide toothpicks for guests. Serve at room temperature alongside crusty bread, cheeses or as part of a tapas spread.

Leftover marinated olives keep refrigerated in an airtight container up to 2 weeks; the flavor will continue to develop.