- 250ml olive oil
- 1 tablespoon sweet paprika
- 50ml sherry vinegar
- 1 spring onion
- 1 pinch of salt
- In a bowl mix all the ingredients with julienned onion and stir vigorously. Reserve until use.
- The onion will marinate over the hours and absorb the flavor of the oil.
If you don’t have …
Sherry vinegar – use cider or white wine vinegar
To marinate olives and pickles of all kinds
To marinate fish such as anchovies, sardines, mackerel, etc.
With seafood such as oysters, mussels, etc.
I mixed Aragon or Kalamata olives in a bowl, with garlic confit, gherkins
and pickled onions and the dressing. It's that simple! It’s best to marinate the olives at least 24 hours and then add to the container.