As I continue to want to savor and crave the rich deliciousness of gourmet olives, I simply still am not yet there.  This time around, I thought more about visual presentation, hoping that bright, beautiful greens and blacks together would entice me.  Nope.  Lemon zest, thyme, even a little red pepper, almonds (I’m crazy for almonds)…still no.

As I whipped up this up, actually for some strange reason, all I could hear in my head was the Matchbox Twenty and Santana collaborative song, “Smooth,” with the lyrics 

“But you stay so cool
My Muñequita, my Spanish Harlem Mona Lisa
You’re my reason for reason
The step in my groove
Yeah, yeah”


I know I’m crazy.  Spanish olives.  Spanish Harlem.  I must be trying to convince myself that the olives are a party in my head…

Divine 1
Anyway – this delightfully flavored Spanish olive mix.
I think I’ll call it:

Spanish Harlem
1 c. Spanish olive mixture
1 c. raw almonds
2 Tbs. extra virgin olive oil (only if the olive mixture selected is lacking some extra rich oil for thoroughly blending)
1 tsp. fresh thyme, minced
1 tsp. red pepper flakes
Fresh zest of 1 lemon

Combine all ingredients and allow to marinate for several hours.  Best served room temperature AND while listening to Rob Thomas and Carlos Santana, of course!

4 thoughts on “Spanish Olives – So Smooth

  1. Travel through Spain. Olives are everywhere. They are put out on every table and bar from white tablecloth to wooden plank. I never loved them, but after eating them at every meal for three weeks I started to crave their brininess and to be able to discern between the different varietals. They can get addictive, be careful what you wish for.

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