Spicy Marinated Olives With Pickled Vegetables And Garlic
This recipe creates a flavorful and vibrant olive and vegetable mixture that is perfect for serving as a refreshing appetizer or side dish. The combination of brine-cured olives, pickled cocktail onions, and baby gherkins, along with aromatic garlic, carrot, and a delicious blend of olive oil, vinegar, and spices, creates a delightful medley of flavors that will tantalize your taste buds. Enjoy this chilled dish on its own or pair it with your favorite main course for a delightful culinary experience.
— Constant Cookbook
Ingredients
- 12 garlic cloves, unpeeled
- 1 carrot, peeled and cut diagonally into slices
- 1⁄4 inch thick
- 24 mixed brine-cured green and black olives,
- drained
- 12 cocktail onions in vinegar, drained
- 12 baby gherkins in vinegar, drained
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. white wine vinegar
- 1/2 tsp. salt
- Pinch of hot chili powder
- 1⁄2 tsp. pimentón or sweet paprika
- Generous pinch of fresh thyme leaves
Instructions
- Bring a small saucepan three-fourths full of water to a boil over high heat. Add the garlic, return to a boil and cook for 3 minutes. Add the carrot, return to a boil and cook for 1 minute more. Drain, then plunge the garlic and carrot slices into cold water. Drain again and peel the garlic (the skins will come off easily).
- Transfer the garlic and carrot slices to a glass bowl. Add the olives, onions and gherkins and mix well. Add the olive oil, vinegar, salt, chili powder, pimentón and thyme and stir gently to coat all the ingredients evenly. Cover and refrigerate the olive and vegetable mixture until well chilled, at least 2 hours or up to 6 hours, stirring once or twice.
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