Easy “around-the-house” appetizer. Temperature may not be on our side, but would you say no to a sunny Sunday, accompanied with a beer and some nice olives?


  • A generous handful of black olives from Aragón
  • 1 small tender spring onion
  • 1 clove garlic
  • 1 teaspoon red pepper powder
  • 1 tablespoon extra virgin olive oil
  • Some fresh parsley leaves


  1. Put the olives in a bowl.
  2. Finely cut the onions into julienne strips, then do the same with the garlic. Add it to the olives.
  3. Add red pepper powder, finely chopped parsley and oil.
  4. Leave in the fridge for an hour.
  5. Serve together with some gourmet crisps.


  • The quality of the olives and oil determine the quality of the result.



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