Herbed Spanish Olives

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Title: Herbed Spanish Olives
Yield: 1 Servings
Categories: Appetizers, Spanish

Ingredients:

7 oz Green spanish olives
-(preferably large), lightly
-crushed
1/2 ts Ground cumin
1 1/2 ts Fresh oregano
1 ts Fresh rosemary
1 ts Fresh thyme
1/2 Teapsoon dried thyme
2 Bay leaves
1/2 ts Fennel seed
1 1/2 ts Crushed red pepper; (up to
-2)
4 Cloves garlic; lightly
-crushed and peeled
4 tb Vinegar
4 Anchovy fillets


Place the olives in a glass jar to make sure they fit. Place the olives in
a bowl. Add all the other dry ingredients, and mix thoroughly. Fill the jar
with the olives, then add the vinegar and water. Shake well and marinate at
room temperature for several days. They will keep for weeks in the
refrigerator, but they should be brought to room temperature before
serving.

Formatted and Busted by RecipeLu
Posted to recipelu-digest Volume 01 Number 221 by RecipeLu
on Nov 08, 1997