A ndalusia’s most emblematic tapa goes perfectly with sherry aged under a veil of yeast, especially one with a touch of salinity such as Fino or Manzanilla.
Pitted Green Olives (125g)
Extra Virgin Olive Oil (50ml)
Sherry Vinegar (10ml)
Lemon Rind (1/2 Lemon)
Garlic Cloves (2)
Thyme Leaves (Garnish)
DirectionsPreparation:20min › Cook:–min › Ready in:20mins
You Can maximise the flavour by marinating the olives at room temperature for at least for 12 hours beforehand.
Cover the olives with cling film during the marination process.
Grate the lemon rind and smash the garlic gloves with the flat side of a knife in order to release their flavour.
In a large bowl, combine the olive oil, vinegar, garlic and lemon rind.
Add the olives and stir.