Marinated Gordal, Manzanilla and Hojiblanca Olives with Fresh Herbs and Vermouth


Marinated Gordal, Manzanilla and Hojiblanca Olives with Fresh Herbs and Vermouth
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Marinated Gordal, Manzanilla and Hojiblanca Olives with Fresh Herbs and Vermouth

Ingredients:

 2 cups green Gordal olives
 1 cup pimiento-stuffed green Manzanilla olives
 1 cup ripe black Hojiblanca olives
 4-5 cloves garlic
 1 lemon
 3 sprigs fresh thyme
 2 fresh or dry bay leaves
 2 sprigs fresh rosemary
 2 tbsp Marcona almonds
 1 cup extra virgin olive oil
 ½ cup sweet or red vermouth
 1 tsp whole black peppercorns (optional)
 A pinch of sea salt flakes or to taste

Preparation:

1

Lightly smash the garlic by placing the cloves under a glass or other flat surface and pressing them gently to release their juice and aroma. Use a sharp vegetable peeler to remove long strips of zest from the lemon, avoiding the bitter-tasting white pith underneath.

2

Combine the olives, herbs, garlic, lemon zest and half the almonds in a large bowl. Add the olive oil, vermouth, juice of half a lemon and black peppercorns, if using. Mix well to completely coat the olives. Cover and let stand in the refrigerator for 6-8 hours. This can also be done overnight.

3

Before serving, bring the olives back to room temperature, and add the remaining Marcona almonds. Sprinkle with a final pinch of sea salt flakes, which adds a delicate crunch and heightens the flavours.

Ingredients

 2 cups green Gordal olives
 1 cup pimiento-stuffed green Manzanilla olives
 1 cup ripe black Hojiblanca olives
 4-5 cloves garlic
 1 lemon
 3 sprigs fresh thyme
 2 fresh or dry bay leaves
 2 sprigs fresh rosemary
 2 tbsp Marcona almonds
 1 cup extra virgin olive oil
 ½ cup sweet or red vermouth
 1 tsp whole black peppercorns (optional)
 A pinch of sea salt flakes or to taste

Directions

1

Lightly smash the garlic by placing the cloves under a glass or other flat surface and pressing them gently to release their juice and aroma. Use a sharp vegetable peeler to remove long strips of zest from the lemon, avoiding the bitter-tasting white pith underneath.

2

Combine the olives, herbs, garlic, lemon zest and half the almonds in a large bowl. Add the olive oil, vermouth, juice of half a lemon and black peppercorns, if using. Mix well to completely coat the olives. Cover and let stand in the refrigerator for 6-8 hours. This can also be done overnight.

3

Before serving, bring the olives back to room temperature, and add the remaining Marcona almonds. Sprinkle with a final pinch of sea salt flakes, which adds a delicate crunch and heightens the flavours.

Marinated Gordal, Manzanilla and Hojiblanca Olives with Fresh Herbs and Vermouth