Before there was a charcuterie board, there was a little bowl of olives on the table. In Portugal, no café, tasca or family kitchen is complete without azeitonas, usually cracked, garlicky and sharp with vinegar. They arrive before you order, and they are the first sign of hospitality. Traditionally each olive is cracked on a flat stone so the marinade can get inside.
The method is very simple. You smash the olives so the marinade can get in, then let them sit in olive oil, garlic, oregano, lemon peel, and a little vinegar for a day or two. That is it. The result tastes like a serious Portuguese petisco, and it is a thousand times better than the dusty olives from the salad bar. Serve them alongside Queijo Fresco Caseiro (recipe on the site), slices of Chouriço Assado (recipe on the site), or Tremôços (recipe on the site).
They make a perfect last-minute gift in a jar, and a double batch disappears faster than you would expect.
Azeitonas Marinadas Recipe
Ingredients
- 1 lb (450 g) green olives with pits, such as Manzanilla, Castelvetrano, or Cerignola
- 4 garlic cloves, smashed and roughly chopped
- 1 teaspoon dried oregano
- 2 bay leaves
- Peel of 1 lemon, in wide strips, plus juice of ½ lemon
- ½ to 1 teaspoon red pepper flakes or 1 dried piri-piri
- 2 tablespoons red wine vinegar
- ¼ cup (60 ml) extra-virgin olive oil
- 1 tablespoon coarsely chopped fresh parsley (optional)
Instructions
- Drain the olives and pat dry. Lay a few at a time on a cutting board and lightly crack each with the flat side of a knife, a meat mallet, or the bottom of a small pan until the flesh splits but the pit stays intact.
- Place the cracked olives in a bowl or a clean quart jar. Add the garlic, oregano, bay leaves, lemon peel, lemon juice, pepper flakes, and vinegar.
- Pour the olive oil over the olives and toss or shake to coat well.
- Cover and marinate at room temperature for 2 hours, then refrigerate for at least 24 hours. Shake or stir the jar a few times.
- Bring to room temperature and sprinkle with parsley before serving. Remember to warn guests about the pits.
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