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Spanish Artichokes in Aromatic Vinaigrette

Spanish Bacalao with Red Sweet Peppers

Spanish Beef Kebabs

Spanish Borek of Asparagus

Spanish Braised Fennel

Spanish Broiled Sardines with Cucumber

Spanish Calamari a la Romana

Spanish Carrots and Olives

Spanish Chicken and Cheese Quesadillas

Spanish Eggs Scrambled with Asparagus and Green Onion

Spanish Empanada

Spanish Garlic Chicken

Spanish Garlic Prawns

Spanish Ham and Olive Empanadillas

Spanish Meatballs in Spicy Tomato Sauce

Spanish Patatas Bravas

Spanish Scallop Seviche

Spanish Skirt Steak

Spanish Spicy olives

Spanish Stuffed Sweet Peppers

Spanish Tomato Sauce

Spanish Veal Sausage in White Wine

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Spanish Spicy olives Recipe

Printable Version of Spanish Spicy olives Recipe Here

FOR 6

GREEN OR BLACK OLIVES ( OR A MIXTURE ) 450g ( ABOUT 1 lb )
2 BAY LEAVES
THYME - 1 SPRIG
OREGANO - 1 SPRIG
ROSEMARY - 1 TSP FINELY CHOPPED
CUMIN SEEDS - 1 TSP CRUSHED
FENNEL SEEDS - 1 TSP CRUSHED
1 RED CHILLI ( SEEDED AND CHOPPED)
4 CLOVES OF GARLIC
OLIVE OIL ( PREFERABLY EXTRA VIRGIN OIL )

Cut a slit in each olive OR remove the stones with a de-stoner and then place them in a mixing bowl. Add all the spices and mix well. Pack the olives and the spices into to a large, screw top jar and then cover the olives with some olive oil. Seal the jar and leave for 2 or 3 days before consuming, shaking the jar from time to time. Use any excess oil for salads or frying. Don't throw away good olive oil !

Spanish Recipes

Spanish Spicy olives Recipe