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Olives A La Sevillana · Appetizers
serves 6
Ingredients
1/2 pound large green olives
1/2 teaspoon ground cumin
1 teaspoon fresh oregano
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1/2 teaspoon dried thyme
2 bay leaves
1/2 teaspoon fennel seed
2 teaspoons crushed black pepper
4 cloves garlic, lightly crushed and peeled
4 anchovy fillets, chopped
50/50 mix of white wine vinegar and water, enough to fill jar
Directions
- Find a glass canning jar big enough to hold all of the olives with marinade.
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Sterilize the jar with boiling water and leave to dry naturally in a warm oven. Do not dry with towel.
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Meanwhile, lightly crush the olives and place in a bowl with all dry ingredients and mix well.
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Fill the jar with the seasoned olives, then add the vinegar and water mix. Shake well and marinate, refrigerated, for several days. They should keep for weeks in the refrigerator.