Olives

• 10kg Spanish Olive blend

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• 2.2kg / 3 qt olive oil
• 1.5kg / 2 qt blended oil
• 830g / 1 qt sherry vinegar
• 125g / 2 whole garlic heads, cut in half
• 15g / 4 sprigs of thyme
• 14g / 2 T hot smoked paprika
• 20g / 4 sprig rosemary
• 12g / 1 T toasted cumin seeds
• 2g / 10 ea dried guindilla peppers
• 80g lemon zest / Zest of 4 lemons
• 60 g orange zest / Zest of 2 oranges

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• Strain all the olives from their brine and mix them in a deep lexan container.
• Add the olive oil and the blended oil to the olive mix.
• Heat vinegar in a medium pot, bring to a simmer.
• Add the spices, herbs, and zests to the vinegar.
• Pour the vinegar over the olives.
• Combine well & let marinate in the walk-in.

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