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Marinated Hojiblanca, Gordal and Manzanilla Olives

Yields1 Serving

Marinated Hojiblanca, Gordal and Manzanilla Olives from Spain

 7 ½ cups black Hojiblanca olives
 3 ¾ cups green Gordal olives
 3 ¾ cups pimiento-stuffed green Manzanilla olives
 Juice of 4 lemons
 Spicy and smoky sauce to taste
 Spicy sauce to taste
 Worcestershire sauce to taste
 4 bay leaves
 Zest of 1 orange
 Freshly ground black pepper to taste
1

Combine all of the above ingredients in a large bowl and mix well.

2

Set aside for a minimum of 1 day before serving.