Herbed Spanish Olives

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