Marinating green olives

When you think of Andalusian cuisine, you inevitably think of succulent, juicy olives. This region produces some of the best in the world, and no olives have ever tasted as delicious as those plucked fresh from the tree and then marinated to your taste. These are to be enjoyed with local manchego cheese and crusty bread….Heaven on a plate.

Green olives are the best to eat, while black olives are used to make olive oil.
Se rompe las aceitunas antes que ponderlas en agua. Olives are crushed before being placed in water
Olives are crushed before being placed in water.
Aceitunas en agua. Olives in water.
Green olives soak in water to sweeten, with water changed every 2 days.
OLYMPUS DIGITAL CAMERA
After a week or two (depending on taste) of soaking, typical produce is added as a marinade.
Tambien se pone una mezcla de especias con sal y vinagre. We also add a mix of spices, salt and vinegar.
We also add a mix of spices, salt and vinegar.
Que rico! Aceitunas de verdeo listas para comer. Yum! Marinated olives ready to eat.
Honestly- you´ve never tried an olive until you´ve tried one of these!
Otras aliños incluyen limón, naranja y romero. Other marinades include lemon, orange and rosemary.
Other marinades include lemon, orange and rosemary.

All photos are my own and are copyrighted. Please contact me for permission to use any of these images and credit me accordingly, thank you!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s