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Nutrition Facts
Serving Size 1 (131g) Recipe makes 2 servings
Calories 124
Calories from Fat 67		(54%)
Amount Per Serving		%DV
	Total Fat 7.5g	11%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 593mg		24%
Potassium 228mg		6%
Total Carbohydrate 14.6g		4%
	Dietary Fiber 3.5g	13%
	Sugars 2.6g
Protein 2.6g		5%
detailed view... how is this calculated?

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Spicy Marinated Black Olives

Recipe #369683 | 2 days | 2 days prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: UmmBinat
May 5, 2009

POSTED FOR ZAAR WORLD TOUR 5. Marinated to piquant perfection, these olives are far from ordinary. To fully develop the flavor of garlic in the recipe, it is best to allow the olives to marinate for at least several days before serving. Olives spiced with chillies make a delicious mezze dish in Syria, Lebanon, Jordan & Turkey. They are often served with cubes of firm salted white cheese that is either drizzled with olive oil or fried such as, Saganaki (fried Cheese) Greek Style. Haloom cheese is particularly good for this. Also as tapas, a handful of marinated olives is often ample accompaniment to a glass of chilled drink in most Spanish tapas bars. From http://www.spain-recipes.com.

SERVES 2 , 1 cup (change servings and units)

Ingredients

1 cup black olives
2 dried red chilies
12 garlic cloves, minced
red wine vinegar, as required
1 dash lemon juice
1 teaspoon dried thyme (used in the Middle Eastern variation)

Directions

1
Lightly crush the olives, without breaking them, and pour into a glass jar with a lid, discarding any oil produced. Add the dried chilies, garlic, and dried thyme if using lightly shaking the jar to ensure equal distribution. Pour in enough red wine vinegar so that the jar's contents are entirely submerged.
2
Add a dash of lemon juice, seal the jar, and store at room temperature for several days, shaking the jar occasionally.

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Featured Reviews for This Recipe

From: Crafty Lady 13

On May 13, 2009

The red wine vinegar and lemon juice really gives these olives some pucker power. It was a nice change of pace from the usual black olives. Made for ZWT5.

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From: Sydney Mike

On May 13, 2009

Here's another recipe in which I cut back on the use of chilies, this time using just one, but otherwise following the recipe! A recipe definitely worth keeping, & I plan to make these for one of the monthly groups I host (in another 10 days)! [Tagged, made & reviewed while in Spain with the ZWT5]

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