Go Back
mexican chocolate-orange olives from spain

Mexican Olives from Spain

Course Appetizer
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 -6
Author Fiona Maclean


  • 300 g Black Spanish Olives
  • Zest Orange
  • 1 clove Garlic
  • 1 handful Fresh Thyme
  • 2 tablespoons Spanish Olive Oil
  • 1/2 teaspoon Pure cocoa powder I used rococo
  • 1 teaspoon Sherry Vinegar
  • 1 Smoked Mexican Chilli Pick the variety according to your taste in 'heat'. I used a chipotle this time (medium hot)


  1. Peel and slice the garlic into thin pieces
  2. Crumble the chilli into a bowl , add the garlic and cocoa powder and pour over the olive oil and sherry vinegar
  3. Cut the orange zest into fine strips and add to the mixture
  4. Pull the leaves off the thyme and rub them between the palms of your hands to release the oils before adding to the mixture
  5. Add all the olives and stir well. Allow to marinade for at least 2 hours, preferably overnight. Serve at room temperature with a few sprigs of fresh thyme for decoration.