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Variantes: Spicy Marinated Olives with Pickled Vegetables and Garlic

This bar-top snack is commonly served in Barcelona with a midday apertif. It is very high in sodium, so balance this with other low salt foods through the day.

12 cloves garlic, unpeeled

1/3 pound carrots, peeled & cut in bite size pieces (may use beets, green beans or other firm colorful vegetable)

24  mixed olives

12 cocktail onions in vinegar, drained

12 baby gherkins, drained

2 tablespoons extra-virgin olive oil

Pinch of hot chile powder

1/2 teaspoon sweet paprika

Generous teaspoon of fresh thyme leaves

2 stalks of fresh thyme about 3 inches in length

  • Bring a small saucepan 3/4 filled with water to a boil. Add the garlic and simmer 3 minutes.
  • Add the carrot and boil 2 minutes; Drain.
  • Place carrot and garlic in a bowl of cold water; Drain.
  • Place in another bowl of cold water; Drain again. Peel garlic.
  • Transfer carrot and garlic to a medium bowl
  • Add olives, onions, and gherkins and mix well.
  • Add olive oil, vinegar, chile powder, paprika and thyme.
  • Stir gently and evenly. Cover and refrigerate at least 2 hours. Mix once or twice.
  • Serve in a small glass bowl with toothpicks.

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