Marinated olives in citrus marinade
Votes: 1
Time: 15 minutes plus marinating time
You can add more flavor to regular brine olives by marinating them in a citrus marinade with curry, tarragon, red pepper, and garlic. This unusual combination, when left to marinate for a long time, will give the olives a unique, one-of-a-kind flavor. Rinse green olives and marinate them for several days. The longer they sit, the better they taste. This appetizer pairs perfectly with spirits.
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:
- 450 g large green olives with pits, washed
- 1 clove garlic, minced
- 0.5 cups olive oil
- 1 tbsp red wine vinegar
- Juice and zest of 1 lemon
- 0.5 tsp red pepper flakes
- 0.5 tsp dried tarragon
- 1/4 tsp curry powder
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Recipes with similar ingredients: olive, wine vinegar, lemon juice, red pepper flakes, curry, tarragon
Cooking the dish according to the recipe:
- Cover the olives with cool water and let them soak for at least 5 minutes or up to 5 hours.
- In a 1-1.5 liter container, combine all remaining ingredients. Add the olives and stir or shake to combine. Make sure all the olives are submerged in the marinade. Leave for 1 day in a cool, dry place. Then refrigerate for 1-2 days and serve.
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