Marinated Hojiblanca, Gordal and Manzanilla Olives from Spain


Marinated Hojiblanca, Gordal and Manzanilla Olives from Spain
ShareTweetSave

Ingredients:

 7 ½ cups black Hojiblanca olives
 3 ¾ cups green Gordal olives
 3 ¾ cups pimiento-stuffed green Manzanilla olives
 Juice of 4 lemons
 Spicy and smoky sauce to taste
 Spicy sauce to taste
 Worcestershire sauce to taste
 4 bay leaves
 Zest of 1 orange
 Freshly ground black pepper to taste

Preparation:

1

Combine all of the above ingredients in a large bowl and mix well.

2

Set aside for a minimum of 1 day before serving.

Credits: Chef Alonso Otriz from Pintxo.ca

Ingredients

 7 ½ cups black Hojiblanca olives
 3 ¾ cups green Gordal olives
 3 ¾ cups pimiento-stuffed green Manzanilla olives
 Juice of 4 lemons
 Spicy and smoky sauce to taste
 Spicy sauce to taste
 Worcestershire sauce to taste
 4 bay leaves
 Zest of 1 orange
 Freshly ground black pepper to taste

Directions

1

Combine all of the above ingredients in a large bowl and mix well.

2

Set aside for a minimum of 1 day before serving.

Marinated Hojiblanca, Gordal and Manzanilla Olives from Spain