※ Aceitunas Picante (Chili Olives)

Will post a picture of complete recipe in about 2 weeks.
Aceitunas Picante (Chili Olives)

Servings:  4 cups


  • 3 garlic cloves, thinly sliced
  • 2 tablespoons white vinegar or lemon juice
  • 680 grams black olives, cured **
  • ½ cup fresh parsley, minced
  • 1 tablespoon dried red chili pepper flakes
  • 3 teaspoons coriander seeds, crushed
  • 2 teaspoons cumin seeds, crushed
  • 2 cups olive oil

**(1.5 pounds for you Americans) 

Soak the garlic slices in the vinegar or lemon juice for 24 hours.
Drain and mix in a large bowl with the olives, parsley, chili flakes, coriander and cumin.

Sterilize a 4 cup wide necked jar by rinsing with boiling water and drying in a warm oven (do not use a tea towel).

Spoon the olive mixture into the jar and pour in the olive oil.

Seal and marinate in the refrigerator for 2-3 weeks before serving at room temperature.

The olives will keep for a further month in the refrigerator.


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