Small Plates & Street Food · Spanish
Citrus-Marinated Green Olives with Paprika Toasts
Plump green olives soak up garlic, orange zest and fennel seed in warm olive oil for a simple but wildly aromatic nibble. Slices of baguette brushed with that fragrant oil and dusted with paprika are perfect for mopping up.
Test kitchen note: Warm the oil only until it smells fragrant, never sizzling, then pour it over the olives; heat opens their flavor without softening them.
Method 6 steps
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Place the olives in a heatproof bowl.
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Gently warm the oil with the garlic, orange zest, fennel seeds and bay leaf over low heat for 5 minutes until fragrant but not bubbling.
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Pour the warm oil over the olives, stir and leave to marinate for at least 30 minutes.
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Brush the cut sides of the baguette with some of the olive marinade and toast under the broiler for 2 minutes until golden.
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Dust the toasts with smoked paprika.
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Spoon the olives into a small bowl, pour a little of the oil into a dish for dipping and serve with the paprika toasts.
That is the whole pie. Enjoy every slice.
Pairs well with
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