Bring a taste of Spain to your next pot luck or dinner party. This tapas recipe is fast and easy. It literally takes no more than 10 minutes to put together. However, it really needs some time to marinate, at least 12 hours but 24 would be so much better. Use whatever olives you prefer: mixed, all green, kalamata or whatever floats your boat. It is amazing how good olives can taste after a nice long bath in citrus, garlic and thyme. ¡Buen provecho!
8 garlic cloves, peeled and left whole
1/2 cup extra-virgin olive oil
4 tablespoons sherry vinegar
2 teaspoons dried thyme
1 pound mixed olives, pitted or not
Using a vegetable peeler, remove the zest in strips from one orange and the lemon. Be careful not to remove any of the bitter pith. Cut both oranges in half and juice them. Using the side of a heavy knife or a meat mallet, lightly crush each garlic clove.
In a large bowl, combine the orange juice, orange zest, lemon zest, garlic, olive oil, vinegar and thyme. Add the olives and mix well. Cover and refrigerate at least 12 hours (24 hours is even better). Stir every so often. Serve at room temperature.
serves 8 -12
adapted from Tapas Deck – 50 Little Dishes that Capture the Essence of Spanish Cooking by José Andrés with Richard Wolffe