Make satisfying and delicious tapas that are simply pieces of bread with marinated olives. This is an authentic Spanish small plates. Here's what you need?
Bread
Using the best bread for bread and olive tapas, in my humble opinion, is not a fresh baguette - found easily at your local supermarket or favorite specialty bread store.
My favorite bread is from Le Boulanger, here in the U.S.. They make wonderful freshBread, which in many wonderful flavors.
If you make it pretty and have the time to read this delicious recipe for a wonderful olive bread that you are with a bread machine. May want to make bread is a staple of the tapas recipes. Baking bread for tapas, can be made in advance and is very tastefully, if you serve it with a tasty marinade of olive oil in this bread and olive tapas -!
Olives
A few factsOlives. They come in all shapes and sizes (kinda like my friends and me!) And the color is determined by the maturity and not the manner determined (they are black as they ripen).
Spain is the world's largest producer of olives, and tends to export them in brine, which does little for the taste, if you are in love with salt. The best way to handle that olive enjoy free themselves from the brine, and then keeps them in a marinade of olive oil (see the recipe for marinated olives below).They are always up to 6 months in the refrigerator.
Another solution, especially if it is for a short time, it go to your deli favorites that olives and take a glass or two. Having said that, it is hard to beat your own marinade.
Marinated Olives
Turnout discard the olives in water for about half an hour to the brine. Dry them on paper towels. The amount of marinade you make depends on the quantity of olives. Here's a guide to help youfigure it out.
What do you need?
- 12 oz olives
- Zest of one lemon
- 1 tablespoon fresh oregano
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 2 cloves crushed garlic and pepper
- Olive oil
Mix the above ingredients with a few tablespoons of olive oil, then add the olives and coat. Next, have them sterilized for one or two hours before transferring to a storage vessel. Then the olives with your favorite cause --Olive oil on all of them. Pop serve them in the refrigerator for at least a week, and at room temperature. This is one of those recipes you can definitely go on to serve at any time.
Some tips for the marinade:
Use as much or as little garlic as you like.
Use whatever herbs you
Add honey or orange juice for variation
Add 4 fluid ounces vermouth, do something a little differently
Add no salt - the residue of the brine adds enough salt
Serve thetorn pieces of baguette or other bread on a pretty plate with your olives. Add to delicious for words!
Enjoy!
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