Spiced Olives (Azeitonas Temperadas)

Introduction: Cured olives tossed with newly available spices, reflecting the era’s dramatic expansion of the global spice trade driven by exploration.

Cultural Background: The search for direct sea routes to spice-producing regions of Asia was a primary driver of the Age of Exploration, and as new spices flowed into Iberian kitchens, dishes like this simple appetizer began reflecting an increasingly global pantry.

Tips: Let the olives marinate for as long as possible, as the flavour deepens over time. Use freshly cracked pepper for the best aroma.

Variations: Add a pinch of nutmeg for extra warmth, another spice gaining wider circulation during this period. Adjust the spice blend to preference.

Storage: Store covered in the refrigerator for up to 2 weeks.

Reheating: This dish is served cold or at room temperature and is not reheated.

Nutrition: Per serving (approx.): 130 kcal, 1 g protein, 12 g fat, 4 g carbohydrate.

FAQs:

Q: Why was the spice trade so central to this era’s exploration?

A: The desire to secure direct access to valuable spices like pepper, cinnamon and cloves, bypassing established overland trade routes, was a primary motivation behind many of the era’s most famous voyages.

Q: How did spices reach Iberian kitchens during this period?

A: Through both newly established direct sea routes to Asia and existing Mediterranean trade networks, spices became increasingly, if still expensively, available.