Spanish Tapas Flamenco Dancer

Aceitunas Aliñadas -
Marinated Olives 

In its natural state the olive whether green or purple, is a very bitter fruit. That is why the Andalusian’s give them a gentle pounding then leave them to soak for three days, changing the water frequently until they lose some of their bitterness, then they put them into a marinade of garlic, fresh herbs and spices which transforms them into a very simple but mouth-watering aperitif. Australia now has a well established olive and olive oil industry, and you can often find fresh olives at local organic food markets when in season. (If your pushed for time you can buy great selections of marinated Spanish olives at the supermarket or a deli and just serve them up as is but if you have a few days up your sleeve to allow for your fresh olives to marinate then try this recipe)

Serves : 4 (so just multiply this recipe to cater for your number of guests)


225 g of green or black olives (fresh if possible or un-marinated)
½ teaspoon of chopped fresh oregano
½ teaspoon of chopped fresh rosemary
½ teaspoon of chopped fresh thyme
½ teaspoon of fennel seeds
2 x bay leaves
4 clove of garlic, peeled and crushed
4 table spoons sherry vinegar


Pack the olives into a crew top jar just large enough to hold them. Mix all the other ingredients together and pour over the olives. Top with water, if necessary. Screw on the lid, shake well and leave to marinate at room temperature for 3 to 4 days.


Serve in a small bowl and remember to have somewhere for the pips, or you can use one of our authentic Andalusian Olive servers which look great on the table and have the pip holder as a part of the piece.

Red Wine Sangria - Fried Almonds - Marinated Olives - Garlic Mayonnaise - Tomato Sauce -Potato Tortilla - Fried Potatoes with Garlic Mayonnaise - Fried Squid Rings - Garlic Prawns -Stuffed Mussels - Chorizo in Cider

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