My friends have been known to say that I like to complicate things. I once complained to my husband that there was too much sun coming into the bedroom window which was waking me up earlier than I wanted. I thought long and hard about how to fix this and finally I decided that I was going to buy large sheets of black paper and sticky tape and cover the windows to block out the morning sun. So off I went to buy the supplies and was excited to show my husband my handiwork.
“What are you doing??” My husband asked when he entered the room.
I explained that I was creating a black screen to block out the sun.
“Huh? Why didn’t you just buy a sleeping eye mask?” He asked.
My desire to complicate extends to the kitchen as well. For example, if we’re having lasagna, I’ll insist on making my own pasta sheets, my own tomato sauce and if I had a meat grinder, hey, I’d even go as far grinding my own meat!
But somethings are meant to be beautiful in their simplicity and I try to respect that as well.
Take these olives, marinated in orange and thyme infused olive oil. I picked up this recipe from the Tapas book of Jose Andres. It’s so simple to make – that it almost didn’t post it – but I’m sure some of you would love a delicious nibble that takes less than five minutes to put together… wouldn’t you? They remind me so much of my holidays in Spain when my husband and I would go sit by some tapas bar before dinner and order a bowl of olives and a glass of red wine to pass the time.
So the recipe calls for you to marinate the olives in what Jose Andres calls the Aliño, which is the mix of spices and flavourings that gives the olives it’s distinct taste. He recommends you marinate the olives for a week at room temperature but if you can’t wait that long, a minimum of twelve hours should do the trick.
Olives Marinated in Orange and Thyme-infused Olive Oil
recipe from Jose Andres, Tapas – A Taste of Spain in America
- 1 orange
- 1 lemon
- 4 garlic cloves, peeled and sliced finely
- 60 ml (1/4 cup) olive oil
- 30 ml (2 tablespoons) sherry vinegar
- 2 sprigs fresh thyme
- 1/2 teaspoon salt
- 500 grams olives (your own favourite variety or mixture)
- Zest the orange and the lemon and place in a bowl along with the juice of the orange.
- Next, add the garlic, olive oil, sherry vinegar, salt and the olives to the juice and zest and give it a good stir.
- Allow the mixture to marinate at least 12 hours before serving, and (if you can wait that long) to make sure that the flavours are well blended, leave to marinate a week at room temperature before serving.