Aceitunas Negras (Marinated Black Olives)

Not every tapa needs a stove. Aceitunas Negras is the dish you put on the table the moment guests arrive, while everything else is still cooking.

It's also one of the easiest things on this list to scale up for a crowd.

Ingredients

• 300g good-quality black olives (Aragón or Kalamata work well), with pits
• 1/2 small white onion, very finely diced
• 1 tbsp sweet smoked paprika
• 3 tbsp olive oil
• 1 tbsp sherry vinegar
• 1 small garlic clove, minced
• A pinch of dried oregano (optional)

Method

1. Drain the olives well and pat them dry.
2. In a bowl, combine the olive oil, sherry vinegar, garlic and smoked paprika and whisk together.
3. Add the olives and onion to the bowl and toss until every olive is coated in the paprika oil.
4. Cover and let marinate at room temperature for at least 30 minutes — longer is better, even overnight in the fridge.
5. Scatter with oregano if using, and serve in a small dish with toothpicks. This is the tapa you put out while everything else is still cooking.