Olives with Garlic and Chili Pepper
"Olivas con Ajo y Guindillas"
This great tapas recipe shows you how you can transform a rather dull can or jar of green olives in salt water into a portion of turbo olives that will caress you tastebuds with the aroma of smooth olive oil with fresh garlic and red chili peppers.
In Spain this style of tapas that you pick from a plate or bowl using your fingers or a toothpick is also called "cosas de picar" or "things to pick".
Spanish Tapas: Olives with Garlic and Chili Pepper
For this Spanish tapas recipe with olives you will need the following ingredients:
|can or jar|
|Green Olives, in salt water, well drained;|
|Garlic, pressed or mashed;|
|Red Chili Pepper, sliced, with seeds;|
|Olive Oil, prefereably Extra Virgen;|
|Garden Herbs or Herbs de Provence, ground;|
Six cloves of garlic??? Ahum, well, we are indeed garlic fans here, so we have a natural inclination to go for it! Still, please do take it easy with the garlic if you are not so crazy about it, and the same goes for the chili pepper - for starters you could leave the seeds out, of course...
Cosas de Picar: Turbo Olives
Preparation of these Tapas with olives is really very easy:
Put the drained olives in a mixing bowl, pour the olive oil over them, add the garlic, red chili and garden herbs, and mix thoroughly;
Store in the fridge for at least a couple of hours to allow the olive oil to penetrate and to let the aromas mingle;
Serve these Cosas de Picar with toothpicks for everybody!
These tapas with olives and garlic are best made a couple of hours before you plan to serve them. Likewise, these turbo olives can be kept for at least a couple of days in the fridge, but if you keep them too long you may notice that the fresh garlic will develop a bitter tone.