Description
A simple yet elegant appetizer featuring Manzanilla olives warmed with chipotle olive oil, smoked paprika, cumin, and citrus. These marinated olives are perfect for entertaining and improve as they sit.
Ingredients
Scale
- 2 1/2 cups Lemon-Stuffed Manzanilla Olives, drained
- 2 tablespoons Chipotle Olive Oil (sub with regular high-quality extra virgin olive oil)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Ground Cumin
- 1 tablespoon Champagne Vinegar or 2 teaspoons Sicilian Lemon Balsamic
- 1 tablespoon Finely Chopped Fresh Cilantro
- Pinch of Flaky Sea Salt (taste first, olives are salty)
Instructions
- Warm the Olive Oil. In a small saucepan, gently warm the chipotle olive oil over low heat. The goal is to warm the oil without frying it.
- Bloom the Spices. Add the smoked paprika and ground cumin to the warm oil. Stir and let the spices bloom for about 30 – 45 seconds, releasing their aroma.
- Add the Acid. Remove the saucepan from heat and stir in the champagne vinegar or Sicilian lemon balsamic.
- Combine with Olives. Place the drained Manzanilla olives in a bowl and pour the marinade over them. Toss gently to coat.
- Finish with Herbs. Fold in the fresh chopped cilantro.
- Allow the Flavors to Develop. Let the olives marinate for 2 – 4 hours at room temperature, or refrigerate up to 24 hours.
- Serve. Bring olives back to room temperature before serving for the best flavor.
Equipment
10-Piece Glass Nesting Bowl Set
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16oz Glass Jars with Airtight Lids
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Buy Now → Notes
- Taste olives before adding additional salt.
- Allow olives to come to room temperature before serving.
- Add orange peel or jalapeño for subtle aromatic variation.
- Prep Time: 5 minutes
- Marinate Time: 4 hours
- Category: Appetizer
- Method: Marinating
- Cuisine: Modern Mexican