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Recipe from: Cadillacgirl
I love Barcelona and at this little bar, I munched on these while drinking sangria — heaven!
250 grams mixed green and black olives
1 garlic clove, crushed
1 teaspoon freshly grated ginger
1 lime, finely grated rind
2 red chilies, bruised
2 tablespoons dark soy sauce
extra virgin olive oil, to cover
Put the olives in a bowl or jar and add all the remaining ingredients and stir well. Cover and leave to marinate for an hour or longer and serve! They can be kept in the refrigerator for up to 3 days (but mine never last that long!).