Hoping to find recipes for the garlic and olives I bought in Spain.

The garlic was bought at the Barcelona gothic quarter Mercado. It’s salty and has tastes of herbs but isn’t very pickled or sour in flavor. Very savory. Does anyone know what it’s called and have a recipe for it?

The green olives on the right I was able to find throughout Spain. I believe they are called chupadedos.

Would love recipes for both these 🙂

by sampala

17 comments

  1. the easiest would be to stuff the garlic cloves inside the olives

  2. Those are ment to be consumed as they are as a snack. We dont normally use pickles as an ingredient.

  5. Remove seed from olives, replace with garlic.

    For bonus points, cook in olive oil for an hour or more at 70C or so. Add kaprika and/or herbs to taste.

  10. Are those white pickled garlic cloves? They are called ajoblanco.

    If you want to make a “recipe” with them, you can mix them with anything edible and just eat it. But both those are meant to be eaten like that, as an appetizer snack. If you want to serve them the Spanish way:

    Find an open, sunny space. Ideally a beach, park, rooftop or lawnyard. Gather your friends or family right before lunchtime (aperitivo) or mid-afternoon (merienda). Put these in separate center plates. Add another one with crisps. Pour drinks of choice (beer, vermouth, red wine or soft drink) Chill, have a conversation, maybe play some music. Enjoy.

    Now, if you really want to do It the Spanish way, you need to never stop the drinking, and either:

    A) Keep casually bringing food from the kitchen, steadily increasing in hearthiness, slowly transforming your apperitivo in a god-knows-how-many course meal: a bit of gazpacho, ensaladilla, empanadillas, croquetas, tortilla de patatas, fabada, merluza, cochinillo, arroz con leche, natillas… Or:

    B) Totally forget it’s lunchtime, realize you and your guests are hungry af, half drunk and have nothing cooking. Slice some tomatoes, take out all your jamón, embutido, cheese and bread, some olive oil and herbs and/or just order a few pizzas.

    Either way, offer your guests some coffee and liquor, and *fix the world* if you haven’t yet. You need to discuss religion and politics as loud as possible, by saying the exact opposite thing the speaker before you said. 

    Keep this going until you are all too drunk or angry to keep talking. Play some music and sing, dance or play cards.

    After a while, hug and tell everyone how much you love eachother.

    Eventually, when your guests say they have to leave, say goodbye for like two or more hours while you keep starting new conversations and catching up with eachother. Pour new drinks and offer more snacks during the process. Offer them even more stuff “para el camino”. Repeat for every guest.

  12. Put inside a glass bottle chopped onion, the garlic the olives, pimenton de la vera, olive oil and some vinegar. Shake and crack a beer while having it

  13. For the garlic:
    – 30/40 pc Garlic clove
    – 1 lt Water
    – 60 gr Salt
    – 200 ml White wine Vinegar
    – Bay leaves
    – Black Peppercorn
    – Thyme, Rosemary
    – Fennel Seeds
    – Sterilised Glass jars (can reuse from tomato sauce, etc)

    —————————-

    1. Peel Garlic
    2. Optional: Blanch Garlic for 30 seconds in boiling water and drop them in iced water.
    3. Combine water and salt. Mix to dissolve. Add vinegar.
    4. Put the garlic, herbs & aromatics in the glass jars. Leave 2 cm from the top free of garlic.
    5. Cover with brine and close.
    6. Let ferment slowly for 7–14 days. In a cupboard, away from the light. Depends on temperature.
    7. After that time, keep in chiller and let them rest at least for a month before eat.

  14. For the olives, since its a pain in the ass and you need ‘raw olives’, lots of time, or caustic soda ☠️ (some recipes); I higly recommend you to buy different types of olives and prepare a marinade warming up some olive oil and adding ground cumin, mild or spicy pimentón, sherry vinegar, garlic, herbs, lemon or orange peels, peppercorns, chillies, bay leaves, honey… and marinate for a while your olives before eating.

  15. For the garlic it’s most likely just a regular pickle technique, which normally involves boiling them for 1min with 50/50 water/vinegar, approx 1tbsp of salt for 1 cup of the mix, and spices/herbs of your liking. It looks like your garlic might have oregano, tarragon, and cumin. When it’s cold you just move everything to a sealed jar and leave it rest in the fridge for 1 week.

    If you want your garlic to be softer (which you probably want) you can boil it for 4-5 min with water+1-2 tbsp of salt before preparing the pickle above.

    Preparing the olives is a much longer and complex process which involves fermenting them in brine and then following different pickle procedures.

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