{"id":6054,"date":"2026-09-26T07:00:00","date_gmt":"2026-09-26T07:00:00","guid":{"rendered":"https:\/\/inflammascan.app\/receta-de-aceitunas-marinadas-con-hierbas-citricos-y-tomillo\/"},"modified":"2026-10-04T09:10:14","modified_gmt":"2026-10-04T09:10:14","slug":"receta-de-aceitunas-marinadas-con-hierbas-citricos-y-tomillo","status":"publish","type":"post","link":"https:\/\/inflammascan.app\/es\/receta-de-aceitunas-marinadas-con-hierbas-citricos-y-tomillo\/","title":{"rendered":"Receta de aceitunas marinadas con hierbas, c\u00edtricos y tomillo"},"content":{"rendered":"\n\n\n\n\n
Tiempo de preparaci\u00f3n<\/th>\nTiempo de cocci\u00f3n<\/th>\nTiempo total<\/th>\nRaciones<\/th>\n<\/tr>\n<\/thead>\n
10 minutos<\/td>\n5 minutos<\/td>\n15 minutos<\/td>\n4<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00bfQu\u00e9 son las aceitunas marinadas con hierbas, c\u00edtricos y tomillo?<\/h2>\n

Calentar aceite con ajo y hierbas antes de verterlo sobre las aceitunas es un truco mediterr\u00e1neo para convertir un tarro de aceitunas sin aderezo en algo que merece la pena servir por s\u00ed solo. En esta versi\u00f3n, las aceitunas verdes y negras se maceran en tomillo, laurel y ralladura de naranja y lim\u00f3n, y cuanto m\u00e1s tiempo reposen, mejor saben. Las aceitunas, su aceite, el ajo y la ralladura de c\u00edtricos contienen cada uno sus propios compuestos antiinflamatorios. <\/p>\n

\u00bfQu\u00e9 hace que esta receta sea antiinflamatoria?<\/h2>\n

Tanto las aceitunas verdes como las negras contienen \u00e1cido oleico, adem\u00e1s de los polifenoles oleurope\u00edna e hidroxitirosol, compuestos que aparecen una y otra vez en los estudios sobre dietas ricas en aceitunas. El aceite de oliva extra de la marinada aporta m\u00e1s de esas mismas grasas, adem\u00e1s de oleocanthal, el compuesto responsable de ese toque picante que deja el buen aceite de oliva en la parte de atr\u00e1s de la garganta. <\/p>\n

El tomillo fresco aporta timol, y el ajo cortado en l\u00e1minas aporta sus compuestos organosulfurados. La ralladura de naranja y lim\u00f3n aporta los aceites arom\u00e1ticos y los flavonoides de la fruta sin el az\u00facar que tiene el zumo, por eso la ralladura funciona tan bien en un adobo que va a reposar durante d\u00edas. <\/p>\n

Todos los ingredientes cumplen con la fase de eliminaci\u00f3n de la dieta AIP. No hay cereales, legumbres, solan\u00e1ceas, l\u00e1cteos, huevos, frutos secos, semillas ni especias a base de semillas, y las aceitunas que se piden son las normales en salmuera, en lugar de las rellenas, ya que estas \u00faltimas casi siempre llevan pimiento, que es una solan\u00e1cea. <\/p>\n

Ingredientes<\/h2>\n
    \n
  • 2 tazas de aceitunas verdes y negras mezcladas, en salmuera, escurridas<\/li>\n
  • 3 cucharadas de aceite de oliva<\/li>\n
  • 1 diente de ajo, cortado en l\u00e1minas finas<\/li>\n
  • 2 cucharaditas de hojas de tomillo fresco<\/li>\n
  • 1 hoja de laurel<\/li>\n
  • 1 cucharadita de ralladura de naranja<\/li>\n
  • 1 cucharadita de ralladura de lim\u00f3n<\/li>\n<\/ul>\n

    C\u00f3mo llegar<\/h2>\n

    Paso 1<\/h3>\n

    Calienta el aceite de oliva en una sart\u00e9n peque\u00f1a a fuego lento con el ajo, el tomillo y la hoja de laurel, unos 4 o 5 minutos, hasta que el ajo desprenda aroma sin que se dore. La clave est\u00e1 en cocinar a fuego lento: as\u00ed se extrae todo el sabor al aceite, mientras que el ajo dorado se vuelve amargo y ese amargor se transmite a todas las aceitunas en las horas siguientes. <\/p>\n

    Paso 2<\/h3>\n

    Retira la sart\u00e9n del fuego y a\u00f1ade enseguida la ralladura de naranja y lim\u00f3n. La ralladura que se a\u00f1ade al aceite caliente pierde su aroma en cuesti\u00f3n de segundos, as\u00ed que espera a que la sart\u00e9n ya no est\u00e9 sobre el fuego. <\/p>\n

    Paso 3<\/h3>\n

    Vierte el aceite tibio, el ajo, el tomillo, la hoja de laurel y la ralladura sobre las aceitunas escurridas en un tarro o un bol y m\u00e9zclalo todo bien. Deja reposar la mezcla a temperatura ambiente durante al menos 2 horas, o m\u00e9tela en la nevera toda la noche para que se marine mejor. <\/p>\n

    Paso 4<\/h3>\n

    Deja siempre que las aceitunas alcancen la temperatura ambiente antes de servirlas. El aceite de oliva se enturbia y se solidifica cuando est\u00e1 fr\u00edo, y los sabores se aten\u00faan con el fr\u00edo, as\u00ed que un tarro reci\u00e9n sacado de la nevera sabe m\u00e1s soso. Conservadas en su propio aceite, las aceitunas se mantienen en buen estado durante 2 semanas en la nevera y mejoran durante los primeros d\u00edas, a medida que el ajo y las hierbas se van integrando. <\/p>\n

    Informaci\u00f3n nutricional (por raci\u00f3n)<\/h2>\n\n\n\n\n\n\n
    Calor\u00edas<\/td>\n140<\/td>\n<\/tr>\n
    Grasa<\/td>\n14g<\/td>\n<\/tr>\n
    Carbohidratos<\/td>\n4g<\/td>\n<\/tr>\n
    Prote\u00edna<\/td>\n1g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    InflammaScore<\/h2>\n

    1<\/span> \u00a1Bien! Potencial de inflamaci\u00f3n muy bajo <\/p>\n

    PREGUNTAS Y RESPUESTAS<\/h2>\n

    P1: \u00bfEsta receta es apta para la fase de eliminaci\u00f3n de la dieta AIP?<\/strong>
    R1: S\u00ed, siempre y cuando sean aceitunas normales en salmuera. Las aceitunas rellenas suelen llevar pimiento, que es una solan\u00e1cea, y las aceitunas ya condimentadas suelen indicar \u00abespecias\u00bb en la etiqueta sin especificar cu\u00e1les son, por lo que no se puede comprobar. Compra aceitunas verdes y negras normales en salmuera y revisa primero la etiqueta. <\/p>\n

    Pregunta 2: \u00bfQu\u00e9 aceitunas son las m\u00e1s adecuadas para esto?<\/strong>
    R2: Cualquier aceituna natural en salmuera vale. Las de Kalamata, las de Castelvetrano y las verdes naturales de Manzanilla quedan muy bien, y una mezcla de dos o tres tipos le da al tarro m\u00e1s textura que un solo tipo por s\u00ed solo. <\/p>\n

    Pregunta 3: En la etiqueta pone \u00abespecias\u00bb o las aceitunas vienen rellenas. \u00bfSe pueden comer igual? <\/strong>
    R3: No. No se puede comprobar qu\u00e9 lleva una mezcla de \u00abespecias\u00bb sin nombre, y el relleno de pimiento es un pimiento de la familia de las solan\u00e1ceas, as\u00ed que ambas opciones quedan descartadas. La regla a seguir a la hora de comprar es: aceitunas simples en salmuera, sin nada m\u00e1s en la etiqueta. <\/p>\n

    Pregunta 4: \u00bfCu\u00e1nto tiempo se conservan? \u00bfY si el aceite est\u00e1 turbio, significa que se han estropeado?<\/strong>
    R4: Se conservan durante 2 semanas en la nevera, en su propio aceite. El aspecto turbio que tienen al sacarlas de la nevera se debe simplemente a que el aceite de oliva se solidifica con el fr\u00edo, pero vuelve a volverse l\u00edquido en cuesti\u00f3n de minutos a temperatura ambiente. <\/p>\n

    P5: \u00bfCon qu\u00e9 las acompa\u00f1o?<\/strong>
    R5: Quedan muy bien en una tabla de aperitivos junto a rodajas de pepino y palitos de zanahoria, o servidas con una cucharada sobre pollo o pescado asado, con un poco de su aceite. En cualquier caso, deja que se pongan a temperatura ambiente primero. <\/p>\n

    \"Aceitunas<\/p>\n","protected":false},"excerpt":{"rendered":"

    Aceitunas verdes y negras maceradas en aceite de oliva templado con ajo, tomillo, laurel y ralladura de c\u00edtricos. Un aperitivo que puedes preparar con antelaci\u00f3n y que sabe cada vez mejor cuanto m\u00e1s tiempo pasa en el tarro. <\/p>\n","protected":false},"author":1,"featured_media":6460,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"page_builder":"","footnotes":""},"categories":[19],"tags":[111],"ingredient":[],"class_list":["post-6054","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desayunos-y-meriendas","tag-receta-aip"],"yoast_head":"\nReceta de aceitunas marinadas con hierbas, c\u00edtricos y tomillo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/inflammascan.app\/es\/receta-de-aceitunas-marinadas-con-hierbas-citricos-y-tomillo\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receta de aceitunas marinadas con hierbas, c\u00edtricos y tomillo\" \/>\n<meta property=\"og:description\" content=\"Aceitunas verdes y negras maceradas en aceite de oliva templado con ajo, tomillo, laurel y ralladura de c\u00edtricos. 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