Spanish Olives are a really easy side dish that are a must at any tapas dinner party or just to keep in your fridge as a delicious Mediterranean flavoured snack. Juicy green olives marinated in garlic, lemon, coriander seeds, thyme and red chilli pepper flakes for a little bit of a kick.
Olives are one of those love them or hate them kind of things, we be sit very firmly in the LOVE THEM camp. A delicious salty snack that takes on other flavours so well, that you can marinate them in different ingredients every time.
This simple Spanish Olives recipe has all our favourite Spanish flavours, and you won't be able to keep your hands off them.
Why you will love them
- A new way to enjoy olives - Never have plain olives again. The flavours on these Spanish olives are so simple, but incredible.
- An easy snack - Who says snacks have to be boring. These are a delicious snack packed with healthy fats.
- A must at any tapas dinner party - Take your dinner party to the next level by having a tapas theme and including these.
- Great for feeding a crowd - When we have guests round for dinner, we like to put a bowl of these out, with some slices or crusty bread and olive and vinegar to dip it in and then everyone can pick at it with a glass of wine before the main event. What better way to bring people together than with snacks.
- Olives - We used Gordal Olives, which is a Spanish olive. We prefer green olives, but any olives will work in this recipe.
- Oil - Try to use a really good quality extra virgin olive oil, as you really will be able to taste the difference.
- Vinegar - We used a red wine vinegar, but you could swap this for balsamic if you prefer.
- Lemon - This really lightens up the Spanish olives. Use juice and zest for extra lemon flavour.
- Chilli flakes - This is optional, but we like the kick of spice it gives.
- Garlic - Freshly crushed is best. Try to crush it in to an almost fine paste so that it is evenly distributed amongst the olives.
A full ingredients list with measurements is in the recipe card below.
How to make Spanish Olives - Step by step
One: Put the olives into a large bowl.
Two: Add the rest of the ingredients and mix well. Put in the fridge for several hours to marinate.
What olives to use
We used big meaty green olives, as we think the bigger the better when they are the star of the dish. To keep with the Spanish theme, try to use Spanish olives such as Gordal Olives. You could also use Manzanilla olives, which are also from Spain.
Spanish olive marinade
When people say they don't like olives, I always think that they can't be making them the right way. Maybe they have been having plain olives, and don't know just how amazing they can be.
With just a few key ingredients, you can totally transform plain olives. You can make them fit any themed dinner you like, from using Mexican herbs and spices, to Thai flavours.
This recipe really couldn't be easier, and takes less than 5 minutes to put together. You should try and make them a few hours ahead of time though - 24 hours would be even better. The longer they have to marinade, the better they will taste.
What to serve these with
These Spanish Olives are a must at a tapas themed meal, so we always serve them with our Spanish Rice, Tortilla or Patatas Bravas. They also go well with a simple grilled chicken or salmon dish. Why not try them on our Tapas Platter.
We have to admit, we like to keep a big bowl of these in the fridge to snack on any time we do in to the kitchen, or we serve them on the side of sandwiches or on a salad.
Frequently asked questions
If you put these in an air tight jar, they will be good for a couple of weeks. So why not make a big batch and keep them to add to meals, or something easy to put out when you have unexpected guests.
As long as you make sure there is no cross contamination, then these can be gluten free.
• You don't have to stick to Spanish flavours. Why not use Mexican or Italian herbs and spices instead.
• These olives will keep in an air tight jar in the fridge for around 2 weeks.
• Serve at any tapas dinner party or with a simple grilled chicken or salmon dish.
• Bulk this dish out a little and transform them by adding some skinned almonds.
• You can use any olives you like, but we like using big meaty green olives.
• Try to use the best quality olive oil you can buy, as you really will be able to taste the difference.
More Spanish recipes
- 300 g (2.25 cups) Pitted green olives
- 80 ml (0.33 cups) Olive oil
- 1.5 tablespoon Red wine vinegar
- 1 Lemon - (juice and zest only)
- 1 pinch Sea salt and black pepper
- 1 tablespoon Coriander seeds - crushed
- 0.25 tablespoon Red chilli flakes
- 1 tablespoon Dried thyme
- 2 Garlic clove - crushed
- Put the olives into a large bowl.
- Add the rest of the ingredients and mix well.
- Put in the fridge for several hours to marinate.
- You don't have to stick to Spanish flavours. Why not use Mexican or Italian herbs and spices instead.
- These olives will keep in an air tight jar in the fridge for around 2 weeks.
- Serve at any tapas dinner party or with a simple grilled chicken or salmon dish.
- Bulk this dish out a little and transform them by adding some skinned almonds.
- You can use any olives you like, but we like using big meaty green olives.
- Try to use the best quality olive oil you can buy, as you really will be able to taste the difference.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.