Ingredients
- 1 orange
- 5 small garlic cloves
- 1 cup empeltre or other cured black olives
- 1 cup arbequina or other small cured green olives
- 1 cup manzanilla olives (large green olives also known as Spanish olives)
- 2 bay leaves
- 3 sprigs fresh thyme, broken up with your fingers
- 2 sprigs fresh rosemary, broken up with your fingers
- 1 cup Spanish extra-virgin olive oil, preferably an arbequina variety
- 2 tbsp marcona almonds
- coarse sea salt to taste
Directions
Using a vegetable peeler, remove the zest from the orange, then squeeze the juice into a bowl. Split the garlic cloves by placing them on a chopping board and pressing down hard with the heel of your hand or the flat side of a kitchen knife. Put the garlic, olives, bay leaves, thyme, and rosemary into a large bowl and add the olive oil, orange juice and zest. Mix well. (You can also combine the garlic, olives, herbs, orange juice, zest, and olive oil in a plastic container with a lid and simply shake.)
Cover the bowl with plastic wrap and marinate at room temperature for at least 4 hours or refrigerate overnight. The olives can be kept in the refrigerator up to 1 week. Be sure to allow the olives to come to room temperature before serving. When you’re ready to serve, garnish with the almonds and sea salt.
Recipe from Made in Spain by José Andrés, courtesy of Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., 2008.
