If you prefer olives, specifically the green ones from Spain, then here is a perfect recipe to spice your olives that pairs great with Verdejo from Rueda. This recipe features grapefruit, lemon, cilantro, garlic, and olive oil – perfect for preparing a day or two before your guests arrive.
Servings: 4 peoplePrep Time: 10 minTotal Time: 10 min
• 7oz Arbequina or Manzanilla Olives, Drained (1 jar)• 6ea Grapefruit Peel, Julienne• 1ea Peel from Lemon• 3ea Cilantro Stem, gently pounded• 2ea Garlic Clove, Smashed• .25t Fennel Seed, Toasted• 1t Sichuan Pepper, Toasted• 1t Coriander Seeds, Toasted• .75C Olive Oil
• Mix everything together minus the oil and place into a 16oz Mason Jar.• Add the Olive Oil.• Allow to marinate for 24 hours before serving.
Note: Allow to come to room temperature before serving, about 2 hours.
• Losada Arbequina or Manzanilla Olives or both• Grapefruit• Lemon• Cilantro• Whole Garlic• Fennel Seed• Sichuan Pepper• Coriander Seed• Garcia de la Cruz Olive Oil• 16oz Mason Jar
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