Spanish Olive Recipes
Simple Sophistication with Olives from Spain and Omar Allibhoy

Spanish chef, Omar Allibhoy has worked with Olives from Spain to develop a range of delicious, juicy and effortlessly stylish olive marinades that can be mixed up in no time at all.

With minimal cooking time involved, the recipes are sure to impress friends and family whether they are served on their own, as a starter or to jazz up a main course. With endless flavour combinations, all you need are a few simple ingredients to create a truly special dish for all to enjoy.

Spanish olives marinated in oregano and chilliesSpanish olives marinated in oregano and chillies

Ingredients

  • 1 jar or tin of green Spanish olives
  • 100ml of mild Spanish olive oil
  • 6 sprigs of fresh oregano
  • 6 dried cayenne peppers

Method

  1. Drain the Spanish olives from the brine and place them in a bowl. 
  2. Between your hands, rub the sprigs of oregano so they release their natural aromas, before sprinkling the sprigs over the olives in the bowl with the crushed chillies. 
  3. Drizzle over the olive oil and then turn everything together to mix. 
  4. Leave to stand for 20 minutes then enjoy the freshly marinated olives, or keep in the fridge for up to a month in a tightly sealed container.

Spanish olives marinated in pomegranate, harissa paste and sageSpanish olives marinated in pomegranate, harissa paste and sage

Ingredients

  • 1 jar or tin of green Spanish olives
  • 100ml of mild Spanish olive oil
  • 2 sprigs of fresh sage
  • 1 teaspoon of harissa paste
  • A quarter of a pomegranate

Method

  1. Drain the Spanish olives from the brine and place them in a bowl.  Cut a quarter of the pomegranate and, over a bowl, squeeze it so all the seeds are released along with some juice.
  2. Mix the pomegranate juice and seeds with the harissa paste and sage leaves, before mixing in the olives.
  3. Leave to stand for 20 minutes then enjoy the freshly marinated olives, or keep in the fridge for up to a month in a tightly sealed container.

Spanish olives marinated in ginger, cinnamon and cardamomSpanish olives marinated in ginger, cinnamon and cardamom

Ingredients

  • 1 jar or tin of ‘turning colour’ or black Spanish olives
  • 100ml of mild Spanish olive oil
  • 2 cardamom pods
  • 1 cinnamon stick
  • 2 kaffir lime leaves
  • 2cm of ginger

Method

  1. Drain the Spanish olives from the brine and place them in a bowl. Peel and thinly slice the ginger, crush the cardamom pods, cinnamon stick and the kaffir lime leaves, before mixing it all in with the Spanish olives and olive oil.
  2. Leave to stand for 20 minutes then enjoy the freshly marinated olives or keep in the fridge for up to a month in a tightly sealed container.

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