Quick & Easy Tapas Recipe
Surely I’m not the only one that’s never prepared a tapas recipe… No matter, we’re going to be changing that today! By now, I’m sure you all know how simple I like to keep things, especially when I’m new to it. This tapas recipe isn’t going to be any different. I searched for an authentic and easy tapas recipe, and I was happy with my results.
The recipe I’ve chosen to share is for olives! Olives and mushrooms go on a lot of my dishes. Seriously, I try to find an excuse to put one or both of those bad boys on (or with) many of the foods I love. I love both green and black olives, so I have no reason not to create this recipe soon!
Before we begin, let me go ahead and tell you a little secret. If you haven’t already discovered this, fresh ingredients taste the absolute best. The taste won’t be compromised by whatever types of containers and possible preservatives are used. But olives don’t tend to taste that great right after picking. Most of the time, they’re very bitter until they’re left to cure for a while. This could take around a month or longer, depending on the technique. That’s why it’s a little harder for us to enjoy super fresh olives! So, with that being said, you can buy some organic olives online for a fair penny. You’ll need to do your research if you want to use freshly picked olives.
Spanish Olive Tapas Recipe
Okay, so since we’ve discovered that we probably won’t be using the freshest olives, let’s discuss a few other things before we get to our preparation.
Tapas are snacks, appetizers, or bite-sized dishes with Spanish influence. Many cultures have names for dishes like these, but we’re focusing on Spanish cuisine when we use the term “tapas.” One of the most popular tapas recipes is a Spanish omelette (aka potato tortillas). I was torn between the two, but the olive tapas won.
Also, you can use just one type of olive if you’re unsure of whether or not you like olives. But many olive tapas recipes call for 3 or more types. Most will call for green Spanish olives in 3 different sizes: small, medium, and large. This will result in different tastes and textures. Some combine green and black olives, which also have different tastes and textures from each other. I’ll leave that choice up to you, but I think I’ll use queen or Manzanilla green olives and Manzanilla black olives. We need the following:
- Olive oil
- Sherry vinegar
- Fresh, chopped red chili pepper
- Fresh garlic cloves, minced (unless you’d like to leave them larger – I’m not a big fan of heavy garlic)
- Fresh herb of choice, such as thyme, cilantro, bay, or basil leaves.
- Maybe some lemon zest
You can add whatever else you want, but this will be plenty to give your olive tapas an authentic and desirable taste. As far as the measurements go, taste it before you serve it. If you enjoy garlic, you’ll want about 4 or more cloves in there for 3 types of olives.
You may choose to cook or simply mix/toss everything together before chilling and letting it all marinate. I like the way fresh ingredients smell and taste when fused together over heat, so I will cook everything (except the olives) together for about 2 minutes before chilling.
- Drain and rinse your olives (especially if using canned or jarred).
- Combine the oil, sherry vinegar, pepper, garlic, herbs, and lemon zest over medium heat for up to 3 minutes. (Don’t let anything burn or start sticking to the pan).
- Once everything has fused together, pour the oil mixture over the olives in a bowl.
- Cover the bowl of olives and let it cool down to room temp.
- Once cooled down, cover and marinate for 3+ hours. (24 hours up to 3 days are recommended for best flavor)
- Serve olive tapas recipe cold or at room temperature.