Loretta Sebastiani

By: Loretta Sebastiani
     

Olives, Madrid-style ( Olive alla Madrilena )

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!

difficulty: easy

time: 15 minutes

calories: 115 (kCal)

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
Difficulty:
easy recipe
Time:
preparation: 15 minutes
plus resting time
cooking: no cooking required
total: 15 minutes
How many calories in a serving?
Calories: 115 (kcal) 6 % - 481 (kJ)
Protein: 0.7 (g) 2 % GDA
Total fat: 11.6 (g) 17 % GDA
Total carbohydrate: 2.0 (g) 1 % GDA
Sugars: 2.0 (g) 3 % GDA

Download free PDF version (129 download).

Nutrition facts

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