- 2 red onions
- 250g assorted green and black olives
- Olive oil
- 1 can of oysters
- 50g garlic confit
- 2 tablespoons paprika
- 1 dash of sherry vinegar
- In a saucepan, prepare a dressing of 3 parts olive oil, one part cider vinegar, one onion, cut into very fine juliennes and a couple of tablespoons of paprika.
- Add olives, garlic and oysters to the dressing, and let marinate for at least 6 hours in the refrigerator before serving. This appetizer will acquire a more intense flavor the longer it’s left, so it is best to prepare 48 hours before serving.
You can use pickled onions or gherkins to enrich this appetizer, and serve with a cold beer!