Olives were my very first snack love. When I was in my twenties, my grandpa loved reminding me how I would pop an olive onto each finger as a kid and walk around savoring each one. Obviously, I’ve never stopped playing with my food. But now I do use utensils (most of the time) and enjoy adding rich layers of flavors, like in these Brazilian-spice olives.
The flavor combination of peppers, cumin, and oregano is native to the state in Brazil known as Bahia. These simple Brazilian-spiced olives have the added flavors of lemon, turmeric and parsley for a tangy and savory twist. Serve them with toothpicks on the side for guests and holiday parties. This recipe was created by the California Olive Committee and given to us to share.
Special Diet Notes: Brazilian-Spiced Olives
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, sugar-free, vegan / plant-based, vegetarian, and generally top food allergy-friendly.
- 2 (6-ounce) cans California Ripe Olives
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon juice
- 1½ teaspoons ground cumin (preferably toasted)
- 1 teaspoon ground turmeric
- 1 teaspoon white pepper
- 1 teaspoon dried oregano leaves
- ⅛-1/4 teaspoon crushed red pepper flakes, to taste
- 1 tablespoon chopped fresh parsley
- Sea salt, to taste
- Open the olive cans and strain, reserving 2 tablespoons of the brine.
- In a medium bowl, stir together all of the ingredients (including the brine), adding both the red pepper and salt to taste.
- These Brazilian-spiced olives may be served immediately or cover and refrigerate until ready to serve. If refrigerated, warm slightly before serving.