Estate agents on the Costa del Sol

Classic Spanish recipes: Pickled olives

If you have sat in a Spanish bar and ordered drinks, you may have been offered or simply directly brought a little plate of algo para picar (something to nibble on), as is the tradition in Spain – particularly in Andalucia. Making your own tapa to serve guests that you have over for drinks is a lovely touch at dinner parties!

Makes 10 tapa portions

Ingredients:
500g can or jar of whole unpitted green olives
4 whole garlic cloves
1 lemon or bitter orange
1-2 sprigs of thyme
1 tbsp coriander seeds
1 dried fennel stick, broken into short lengths
1 small glass of sherry or wine vinegar

Method:
Drain the olives and bash them lightly with a rolling pin. Carefully burn the garlic on a naked flame until the papery cover blackens, then crush a little. Cut a slice from the middle of the lemon or orange and reserve, then chunk the rest.
Pack the olives, garlic and chunked lemon or orange in a screw-top jar, sprinkling in the aromatics as you go, then add the vinegar and enough water to cover. Top with the lemon or orange slice to keep the olives submerged. You should not need extra salt – the preserved olives are usually salted enough.
Lid tightly and keep in the fridge for at least a week. Bring them up to room temperature before serving.

From Tapas: Classic Small Dishes from Spain by Elisabeth Luard