While visiting relatives in Portugal, I had the opportunity to indulge in olives in various forms. But I liked the version that my aunt's husband pickled himself the most. He is Portuguese and knows well the flavors of such a common product in his country as olives.
Of course, he used olives traditional to their region, purchased by weight at the market or supermarket. But in my case, I decided to pickle Kalamata olives. They, of course, come from Greece, but I thought they were the closest to those I tasted in Portugal.So let's move on to the recipe itself. It is quite simple and requires only 5 ingredients:
olives (you can use black ones)
olive oil
oregano
garlic
bay leaf
I have pitted Kalamata, but you can also use ones with pits, and even should. Because then they will be firmer. I drained almost all the marinade that was in the jar with the olives.
It's better not to skimp on olive oil and pour it into the container with the olives so that they are almost covered. By the way, you should only use extra virgin olive oil; it is more aromatic and flavorful. I have one from an Italian producer. So this results in such an international recipe :) You also need plenty of garlic and oregano to make the olives spicy and with a kick. And the bay leaf is not a mandatory ingredient at all if you don't like it.
All these ingredients need to be mixed well, covered with a lid or plastic wrap, and left to marinate as long as possible or as long as you can resist :) Because the aroma is immediately very tempting and appetizing. The olive oil in which the olives were marinated can then be simply enjoyed with fresh bread or used to dress a salad.
In Portugal, olives are served as an appetizer before the main courses. In tandem with cheeses, presunto (the Portuguese equivalent of Spanish jamón), and a glass of wine, they create a nice mood before lunch or dinner. They can also be added to salads with fresh vegetables or to pasta sauces.
