Olives a la Madrilene or in Spanish, Aceitunas a la Madrileña, is served in Spain as a tapa or to accompany a meal. We like to enjoy this dish with a fresh baguette to soak up the dressing. It can be served year-round but is especially enjoyable in the summer. It is a simple and quick recipe, but the olives need about an hour to marinate for full flavor before serving.
- Rinse the olives in cold water and allow them to drain. Place olives in a bowl.
- Wash and trim scallions. Place in the bowl with olives.
- Dress with olive oil, vinegar, and salt to taste. Keep in mind that when combining oil and vinegar, the ratio is approximately two parts oil to one part vinegar. Stir well.
- Sprinkle with Spanish sweet paprika, oregano, and chopped garlic. Mix thoroughly. Marinate for an hour before serving.