Spanish Pickled Vegetables

Rachel Pitts, Fruitful Kitchen, Serves 8


2 carrots, peeled and thinly sliced diagonally

6 garlic cloves, peeled and thickly sliced

1½ tbsp Mount Zero Frantoio Extra Virgin Olive Oil

1 tbsp Mount Zero Red Wine Vinegar

½ tsp sea salt

½ tsp sweet paprika

¼ tsp chilli powder

a few large sprigs of thyme

about 1 cup of whole olives of your choice, rinsed

about ½ cup baby gherkins, rinsed

about ½ cup small pickled onions, rinsed


Bring a small saucepan of water to a boil, then add the carrot and garlic. Boil for 1 minute, then drain. Place in a bowl with the oil, vinegar, salt, paprika and chilli, stirring to combine, and leave to cool down. 

Strip the thyme leaves from their stems, discarding the lower stems that are brown and dry, keeping the softer green stems. Chop the thyme and add to the carrots.

Mix in the olives, gherkins and onions. Leave the mixture to marinate, stirring occasionally, for 1 hour or more. If making the pickle in advance, store in the fridge.

Rachel Pitts
While this may look like a salad, it belongs more to tapas or antipasto. It is not unlike marinated olives, but supercharged with lots of extra ingredients. Those paprika-laced carrots – they could be the best bit! A bowl is liable to disappear very fast.

Recipe Ingredients from the Mount Zero Range