The table had stacks of little plates in the middle. Beside them was a container filled with flatware. We knew something was different about this place. We just didn't know what it was at first. One look at the extensive menu gave a clue to a new dining experience ahead. Everything that was offered came in small servings. A conversation with the waiter revealed we were about to have Tapas for the first time. This was many years ago at a restaurant we happened upon while on vacation. Since then we have enjoyed Tapas often. The one that I start with each time is citrus and herb marinated olives.
What are Tapas? The word comes from the Spanish verb "tapar" which means to cover. There is quite a history of it in Spain including how meat and bread was used to cover glasses of sherry to keep fruit flies from flying into them. Brilliant restaurant and bar owners expanded on it and started serving little plates of food to go with wine and cocktails. It was a trend that took off and is popular around the world.
Herb and Citrus Marinated Olives are hard to resist. At least they are for me. It bumps up the glorious salty goodness of mixed Greek olives with citrus brightness and herbal earthiness. Which herbs to use? The ones you like or have on hand. I used parsley, rosemary, and thyme because it is what I have growing around my house this time of year. In the summer I might switch out or add oregano, mint, chervil, and more.
Do you enjoy Tapas or want to see more? You are in luck! Sunday Supper contributors have put together a fabulous array of recipes to share. I can't wait to see each one. Scroll down to find the list with links that will take you to them with a simple click. Special thanks to the lovely Constance of The Foodie Army Wife for hosting this event. Also take a look at Shrimp Arnean which is a great appetizer that can also be served as Tapas.
Herb and Citrus Marinated Olives
Ingredients
- 2 teaspoons fennel seeds
- 3 cups pitted mixed Greek olives rinsed and drained
- 2 tablespoons finely chopped mixed fresh herbs such as rosemary, thyme, parsley, mint, etc.
- 2 teaspoons grated orange zest
- 2 teaspoons grated lemon zest
- 2 teaspoons grated lime zest
- 1 shallot finely chopped
- 2 garlic cloves minced
- ½ cup dry white wine
- ¼ cup canola or light olive oil*
- 2 tablespoons orange juice
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- Pinch of ground cinnamon
- Pinch of ground cumin
Instructions
- Toast the fennel seeds in a dry small skillet over medium heat, shaking the skillet frequently, until the seeds begin to pop and give off their aroma. Remove from the heat and transfer seeds to a plate to cool to room temperature.
- Place the olives, fennel seeds, herbs, zests, shallot, and garlic in a bowl.
- In a separate bowl, whisk together wine, oil, juices, cinnamon, and cumin. Pour over the olives.
- Toss well then cover and place in refrigerator to marinate 1 to 2 days before serving. Stir or toss olives occasionally while marinating.
Notes
It's Tapas time! Check out these fantastic recipes by Sunday Supper contributors:
- Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
- Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
- Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
- Mushroom Chevre Crostini from A Kitchen Hoor's Adventures
- Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
- Goan Beef Croquettes from Masala Herb
- Giardiniera Salad from Peanut Butter and Peppers
- Bacon Wrapped Calamari from Jane's Adventures in Dinner
- Krab filled Avocado Tapas from Hot Momma's Kitchen Chaos
- Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
- Patatas Bravas from Supper for a Steal
- Caramelized Onion & Gruyere Bites from The Foodie Army Wife
- Agave Truffles from Killer Bunnies, Inc
- Pear, Brie, and Honey Crostini from Hezzi-D's Books and Cooks
- Tomato Bread from girlichef
- Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
- Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
- Herb and Citrus Marinated Olives from Magnolia Days
- Smoky Paprika Peppers from Small Wallet, Big Appetite
- Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
- Gambas al Ajillo from Manu's Menu
- Squid with Garlic Chili Olive Oil from Food Lust People Love
- Tortilla Española from The Not So Cheesy Kitchen
- Croquetas de Pollo from Cookin' Mimi
- Low-Carb Salmon Croquettes from Yours And Mine Are Ours
- Bruschetta Topping from What Smells So Good?
- Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti - A Venetian Tapas Tradition from La Bella Vita Cucina
- Herb Roasted Almonds from Curious Cuisiniere
- Artichoke Heart and Manchego Spread from The Wimpy Vegetarian
- Tortillita de Camarones from Cindy's Recipes and Writings
- Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
- Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
- Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
- Pocky Cake Pops from NinjaBaking.com
- Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
- Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
- Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
- Shrimp and Chorizo Tapas from The Texan New Yorker
- Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
- Chorizo with Spicy Sweet Potato Tapas from Soni's Food
- Chorizo Manchego Toast Tapas from Family Foodie
- Best Wines To Pair With Tapas from ENOFYLZ Wine Blog
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Mmm. Your citrus accented olives would add just the right touch to a slice of rye bread with ricotta, Renee. So inventive (and tasty) of you to add the lemon and orange =)
Oh, with rye bread and ricotta - sounds lovely!
the pizza place by my house does this in their brick oven and i'm obsessed. I'm so glad you worked it out because I don't really like spending 10 bucks on a little plate of olives lol thanks for sharing!
Olives in a brick oven - very interesting. I need to investigate that one.
I adore olives and this citrus marinade sounds amazing! Looking forward to trying this recipe.
Thanks Isabel and these would be excellent with a cheese tray and wine.
I find just about ANY olives hard to resist. It's funny because when I was a kid, I would ONLY eat plain green olives. Now, I rarely find an olive I don't like 🙂
I wouldn't eat any olives when I was a kid. My tastes have certainly changed since then.
I could eat a whole platter of these olives! I'd justify it by saying, 'their healthy for me'!
Yes, olives are healthy for you (well, in moderation if you have to watch your salt intake).
What a different twist to olives! Love the idea of adding citrus to it!! Yum!
Thanks Jennifer and the citrus really does add such a nice brightness to the olives.
These look so good even an olive hater like me might like them! Hubby would for sure! Thanks for sharing. HUGS
Maybe one day you will find a taste for olives. Until then, then you can always make them for your husband and family.
Tapas are definitely the next trend even in Goa. Just that here they have started with middle eastern style little treats, but I heard some folks talking about tapas the other day. As I mentioned in google+, I adore marinated olives and I can imagine how well they would taste with herbs and citrus flavors.
I would really enjoy a tapas night with middle eastern little treats. I bet it is wonderful.
Gorgeous flavor combo!! The citrus with the briney olives..yum!
Thanks Samantha and I wish I could have visited Spain like you and enjoyed the tapas there.
I am a huge fan of olives but I've never tried to marinate my own. Your beautiful recipe has me asking, why not?!!!
Thanks Stacy and I'm glad I could be of inspiration to you on marinating olives. I'm sure you will like it a lot.
Citrus and olives seems like such a good pairing, it is new to me. Thanks for starting me off on this adventure!
You are welcome! And I just love food adventures. Have fun with yours.
My husband LOVES olives and this marinade sounds wonderful with them!
Then I hope you make it for your husband and he enjoys them very much.
I have like 4 kinds of olives in my fridge right now - and eat some daily. Always love to find new ways to make them a little bit different!
Oh good, then I'm not the only one with an assortment of olives in my fridge.
Our Italian relatives will love this!
Oh thanks! And hopefully all your other relatives too.
These are my fave, Renee. They look WONDERFUL! I love the addition of citrus and rosemary to olives. That's how I make my tepanade. YUM! #Pinning
I always add fresh herbs when I make tapenade too. In fact, I'm thinking of turning the leftovers of this into tapenade too.
Love your tapa Renee! I love to start a meal with marinated olives, you're right yours looks irresistable! Salud!
Thanks Martin and Salud! to you too.
I am a huge fan of olives and cannot wait to try these! Your photos are gorgeous too.
Oh, thanks so much Tammy. Go team olives!!
Beautiful picture! I don't like olives, but they are definitely a staple when it comes to Tapas so its a perfect recipe to share this week 🙂
I also didn't like olives until right before I turned 40. Now I can't imagine not having them often.
This is truly one of my favorite appetizers or tapas. Hands down. I used to make it all the time, but somehow forgot about it. Thanks so much for the reminder and a great recipe. Pinning!!
Thanks so much Susan and olives are always at the top of my appetizer list too.
I need a jar (or gallon) of these olives in my life, right this instant!!!!!!
I'd transport them to you right now if I could.
One of my absolute favorites!
Yay! Thanks Dorothy
What gorgeous photos, Renee! I'd love to start any dinner with a couple spoonfuls of your delicious olives 🙂
Thanks Liz and double thanks for the kind words on my photography.
Amazing pictures! I love them and I have a thing for olives... they remind me of my childhood in Sicily: we would always start our dinner with marinated olives! Thanks for this recipe!
Thanks Manu and so glad that I brought back some good childhood memories for you.
I like the idea of citrus and olives, sounds too good to pass up, Renee!
Thanks Cindy and it is too good for me to pass up. I've been eating them for days.
Ooh such delicious flavors going on in these olives! I love the citrus with herbs and cannot wait to try 🙂
Thanks Soni and the citrus really does have a nice balance with the salty/brine of the olives.
I have been obsessed with olives since all those Mario packets at F&W conf. I can't wait to try these.
Those Mario packets are fabulous! I use them for snacks and to go on salads.
Ok I love that photo of the close up (you should hang that in your kitchen!) and I love olives.
Thanks Carla and what a great suggestion to print that photo and hang it in the kitchen.
I agree, I can't resist marinated olives and they are the perfect start to any tapas meal.
I have such a love for olives too. They do start out tapas or any meal wonderfully.