1 cup mixed olives (assorted varieties)
1/4 teaspoon salt
2-3 sprigs of fresh thyme
2 tablespoons sherry vinegar
1/4 cup olive oil
1/4 cup extra virgin olive oil (EVOO)
5-6 garlic cloves, peeled and lightly smashed
1 lemon (juice and peel)
1/2 orange (juice and peel)
Rinse the mixed olives thoroughly under cold water and place them in a large container or bowl.
Sprinkle the salt over the olives.
Add the fresh thyme sprigs to the container with the olives.
In a separate bowl, combine the sherry vinegar, olive oil blend, and extra virgin olive oil to create a vinaigrette. Whisk or stir well to emulsify the mixture.
Squeeze the juice from the lemon and add it to the vinaigrette.
Use a grater or zester to add the zest (peel) from the lemon and half of the orange into the vinaigrette. Be careful not to include the bitter white pith.
Crush the garlic cloves lightly with the flat side of a knife and add them to the container with the olives.
Pour the prepared vinaigrette over the olives in the container.
Cover the container with a lid or plastic wrap.
Let the olives marinate at room temperature for at least several hours, preferably overnight. This allows the flavors to meld and infuse into the olives.
Stir or toss the olives occasionally to ensure that they are evenly coated with the marinade.
Before serving, you can remove the garlic cloves and thyme sprigs if desired, or leave them for added flavor.
Enjoy your homemade marinated olives as part of your Spanish Dinner Party spread. Store any leftover olives in the refrigerator.