Marinated olives with rosemary, red chili, orange and paprika
Votes: 5
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Marinated olives with rosemary, red chili, orange and paprika - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 liter large green olives with seeds
- 4 cloves of garlic
- 1 large sprig of rosemary
- 4-5 orange slices with peel
- 1 teaspoon dried red chili flakes
- 1 tbsp smoked sweet paprika
- 2 tbsp olive oil
We recommend
Cooking the dish according to the recipe:
- In a saucepan, combine the garlic cloves, fresh rosemary, orange slices, red chili flakes, paprika, and olive oil. Place the saucepan over low heat.
- Heat slowly until the oil infuses with the spices and the garlic softens. Do not fry! Once the oil is hot, about 5 minutes, add the olives and let the mixture steep until cool. Serve at room temperature.
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