Olives a la Madrilene or in Spanish, "Aceitunas a la Madrileña" is served in Spain as a tapa or to accompany a meal. We like to enjoy this dish with a fresh baguette to soak up the dressing. It can be served year-round, but is especially enjoyable in the summer. It is a simple and quick recipe, but the olives need about an hour to marinate for full flavor before serving.
Prep Time: 10 minutes
Marinate Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes
Yield: 6 Servings
Ingredients:
- 2 lbs large ripe black olives
- 1/2 lb scallions
- Spanish extra virgin olive oil
- Spanish sweet paprika
- red wine vinegar
- salt to taste
- pinch of dried oregano
- 1 clove Garlic, chopped
Preparation:
Rinse the olives in cold water and allow them to drain. Place olives in a bowl.
Wash and trim scallions. Place in bowl with olives.
Dress with olive oil, vinegar and salt to taste. Keep in mind that when combine oil and vinegar, the ratio is approximately two parts oil to one part vinegar. Stir well.
Sprinkle with Spanish sweet paprika, oregano and chopped garlic. Mix thoroughly. Marinate for an hour before serving.
