Olive alla Madrilena

Olives, Madrid-style   Traditional recipe from Spain

Recipe to season green or black olives. It's very easy and fast to do. You need few ingredients according to the Mediterranean diet: onion, garlic, paprika powder, dried oregano, vinegar and extra virgin olive oil. This recipe tastes fantastic!

Olives seasoned with olive oil, vinegar, paprika, oregano, onion and garlic
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Olives, Madrid-style

Ingredients / Serves 8

  • 500g (1.1 pounds) green or black olives, in brine
  • 150g (5.3 ounces) fresh young onions, finely sliced
  • 2 tablespoons plus 1 teaspoon extra virgin olive oil
  • Paprika powder
  • Powdered oregano
  • Chopped garlic
  • Vinegar
  • Salt
  • Time:
    preparation: 15 minutes
    plus resting time
    cooking: no cooking required
    total: 15 minutes
  • Difficulty:
    easy recipe
  • How many calories in a serving?
    Calories: 115 (kcal) 6 % GDA (*)- 481 (kJ)
    Protein: 0.7 (g) 1 % GDA
    Total fat: 11.6 (g) 17 % GDA
    Total carbohydrate: 2.0 (g) 1 % GDA
    Sugars: 2.0 (g) 3 % GDA

Look at infographic of nutrition facts

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How to season green olives, Madrid style

Preparation

  • - Wash olives in cold water and pat dry with absorbent kitchen paper accurately.
  • - Put them in a bowl and add onions and garlic.
  • - Sprinkle with oregano and paprika according to your own taste.
    Season with olive oil and vinegar.
    Stir accurately and season to taste with salt.
    Stir again.

Just before serving

  • - Let all rest in a cool place before serving (for at least 1 hour).

Note

Tips

  • - It's a do-ahead dish. You could prepare it the day before too.
  • - If you do not like garlic, replace it with some tablespoons of dried or fresh chives.

Menu planning

  • - You can assemble a tasty assorted antipasto platter with these olives. Just add salami, prosciutto and cheeses.
  • - They are a good choice for aperitivo, Italian style.

Healthy eating

  • - Fiber per serving: 1.9 grams.
  • - Pay attention to the serving. Apparently, calories are not high but the portion is limited to a few olives. If you use big olives, every serving is 6 to 7 olives per head.

Loretta