Azeitonas Temperadas
Description
Azeitonas Temperadas - Authentic recipe from Portugal. Ready in 15 min. Vegetarian. Try it now!
Directions
✓ researched- 1
Place 100 g of olives in a bowl and marinate with 2–3 minced garlic cloves, 1 tsp paprika, fresh herbs, and olive oil.
⏱️ approx. 5 min💡 Tip: Azeitonas Temperadas (seasoned olives) are Portugal's most iconic petisco — every bar and restaurant serves them as a welcome snack. Quality olives (Galega olives from Portugal) are the key ingredient.
- 2
Thinly slice 2–3 garlic cloves. Mix with 1 tsp paprika (sweet or hot), fresh basil or coriander, a little olive oil, lemon zest, and chili if desired. Pour over the olives.
⏱️ approx. 8 min💡 Tip: Olive oil, garlic, and herbs is the simplest and best combination. For more depth: orange zest, fennel seeds, rosemary, or dried chili flakes. Serve at room temperature — cold olives lose their aroma.
- 3
Allow to marinate for at least 1 hour (preferably overnight). Serve at room temperature.
⏱️ approx. 5 min💡 Tip: The longer the olives marinate, the more intensely they absorb the flavors. Leave overnight in the fridge, then take out 30 minutes before serving. Keeps in the fridge for 1–2 weeks.
📜 Origin & History
Azeitonas Temperadas ('Seasoned Olives') are an indispensable appetizer snack in Portuguese table tradition: green or black olives (Azeitonas, preferably Portuguese varieties such as Galega, Cobrançosa, or Maçanilha) are marinated in olive oil with garlic, lemon zest, thyme, oregano, paprika, cumin, and chili. Portugal is one of Europe's leading olive producers; Alentejo and Trás-os-Montes are the leading olive cultivation regions. Olives (Olea europaea) have been grown in Portugal since antiquity; the Romans and later the Moors (711–1249) expanded Iberian olive culture. Azeitonas Temperadas are served in Portuguese restaurants and Tascas as Petisco (Portuguese tapas equivalent) with bread and wine. Portuguese olive oil tradition is part of the UNESCO Intangible Cultural Heritage of the Mediterranean region (Dieta Mediterrânica). Brands like Azeite Gallo are known throughout Europe as Portuguese olive oil specialties.
🌿 Regional variants
With Orange and Thyme
Orange zest and thyme instead of basil — aromatic and distinctly southern European.
Marinated Olives with Chili
With chili flakes and garlic — spicier and more intense.
🍷 What goes with it?
As a petisco with wine or beer. As an apéritif. With bread. As part of an antipasti platter. The indispensable Portuguese welcome snack.
Frequently Asked Questions
Which olives are best?
Portuguese Galega olives (small, green, fruity), Kalamata (Greek, robust), Taggiasca (Italian, mild), or mixed olives. Olives with pits are more flavorful than pitted ones.
How long does the marinade keep?
In the fridge in a sealed jar for up to 2–3 weeks. The olive oil may solidify — bring to room temperature before serving. The flavors intensify over time.
What is a petisco?
Petisco is the Portuguese equivalent of the Spanish tapa — small snack dishes served in bars and tabernas with wine or beer. Azeitonas, sardines, bread, and cheese are the most classic petiscos.
Reviews
No reviews yetLogin to rate
LoginAll Reviews
Ingredients
verified- Olive100 g
- Olive oil2 tbsp
- Garlic clove2 clove
- Paprika powder5 g
- Basil5 g
