[Intro music]
A Spanish cook is just as likely to buy marinated olives as to
prepare his or her own, as the choice is so vast with many, many
variations and flavor combinations of marinated olives.
To make your own Spanish style marinated olives you will need:
one roasted red bell pepper, one lemon, whole peppercorns,
one hot chili, dried basil, bay leaves, fennel in powder,
dried thyme, dried basil, olive oil, coriander powder or seeds,
chopped parsley, mustard seeds, white wine, water,
black olives and green olives.
Put all the ingredients in a bowl.
So the white wine and the water.
Add the herbs, thyme, basil or oregano, sorry, bay leaves,
whole peppercorns, mustard, fennel and coriander,
the olive oil, the olives.
So the olives without the brine and previously rinsed.
Then the chili.
You may put the whole chili like that or you may break it
and remove the seeds because the seeds
are where the spiciness is.
So I will remove most of them and I will put just a few.
There we go.
Because I don't like it too spicy.
And of course I don't use the stem.
Mix well.
Of course you will have noticed that my olives are unpitted.
You may use pitted olives if you want.
But personally I prefer unpitted olives when I buy them
because they are more flavorful.
Cut the previously washed lemon into quarter-inch slices.
[cutting sounds] Discard the ends.
Add the lemon slices to the olives.
Mix well. Good.
Clean the bell pepper.
So I burned my bell pepper earlier.
Got some juices.
I'm just going to finish it now.
Cut it in half.
Remove any black dots or traces of the burnt skin.
You may buy your bell pepper in a jar or make your own.
A little bit further into the course
we will learn how to roast bell peppers.
Cut it. Great.
Mix well and transfer to a sterilized jar.
Push the ingredients down.
Seal the jar very well.
Keep the jar well sealed in a cool place away from the light
for three to five days, turning the jar every day.
Day one, day two, day three and so on.
Our olives have been marinated for five days.
And I've been turning the jar up and down every single day.
Let's have a look.
Serve your olives.
I like to leave the lemon because it gives more color
to the dish, but I'm going to cut it.
And actually some people sometimes eat the lemon like that.
Personally for me it's too acidic, but if you like it,
it's fine to me.
And try not to get too much juice.
That's why I'm using a slotted spoon to serve.
Another simple dish, yet delicious. Enjoy.