Andalusia · Spain
Aceitunas Aliñadas
Table olives cracked or split and marinated in olive oil, vinegar, garlic, herbs and spices such as cumin, fennel and thyme. Spain is the world's largest olive producer, and home-curing olives with an aliño (dressing) is a deeply rooted Andalusian household ritual.
Approximate, per 1 tapa dish (~50g, ~10 olives). Values vary by recipe and portion.
Where it comes from
Table olives cracked or split and marinated in olive oil, vinegar, garlic, herbs and spices such as cumin, fennel and thyme. Spain is the world's largest olive producer, and home-curing olives with an aliño (dressing) is a deeply rooted Andalusian household ritual. They are the default free tapa set down with a drink in bars across the south.
Where to eat Aceitunas Aliñadas
0 restaurants worldwide serve it.
The variants
Manzanilla
Small green Sevillian olives, the most common table variety.
Gordal
Large, meaty green olives from Seville.
Aliño andaluz
Dressed with cumin, fennel, garlic and herbs.
Negras de Aragón
Dry black Empeltre olives from the northeast.
Cook it yourself
- Aceitunas Aliñadas
Home-cured cracked olives dressed with garlic, herbs and a splash of vinegar are the quiet backbone of any Andalusian table. What makes them special is the aliño itself: a rough, fragrant marinade that turns plain brined olives into something you cannot stop reaching for.