Savor the flavor

A happy home is a place of hospitality and an abundant table promotes a wonderful sense of deep satisfaction and joy. Spanish cooking tends to be savory, and exalts everyday ingredients into something special. I hope you like this recipe: 


Marinated Olives

½ tsp. coriander seeds

½ tsp. fennel seeds

1 tsp. chopped fresh rosemary

2 tsp. chopped fresh parsley

2 garlic cloves, minced

1 Tb. sherry vinegar

2 Tb. extra virgin olive oil

2/3 cup each, black and green olives

Crush coriander and fennel seeds. Mix with rest of ingredients. Pour mixture over olives. Cover and chill in refrigerator up to 1 week.


Makes 1-1/2 cups


Make the following recipe and you have two tapas ready for guests.

Salted almonds

1/8 tsp. cayenne (or to taste)

2 Tb. sea salt

2 Tb. butter

4 Tb. olive oil

1-1/4 cups blanched almonds

Melt butter and oil in a small fry pan. Add almonds and fry gently, stirring, for about 5 minutes, until almonds are golden all over. Add them to the mixture of cayenne and sea salt. Toss till coated. Let them cool, then store in a jar for up to 1 weeks

Makes 1-1/4 cu

Photos by Robert Carpenter (my husband, who is also the web designer and I can’t stop him from inserting photos of me eating).  Above: at a tapas bar enjoying Gambas ajillo (shrimp broiled in garlic and olive oil}.  Below: Churros and Chocolate (Spanish hot chocolate is really thick).  Anyone want those recipes?


© Beryl Carpenter 2013 - 2020