Does anyone know how to make the olives they give every customer at Jaleo's? As good as the rest of the food is, I think those olives are the best thing they have.
I asked the hurrying waitress, and she told me she thought the only ingredients in the marinade were sherry vinegar, olive oil, thyme, rosemary, lemon zest, orange zest and bay leaves. I've been soaking some olives in a haphazard mix of these ingredients ever since, but they're not turning into Jaleo olives.
Does anyone know anything more about how these are made - such as proportions, brands used, etc?