| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spanish | Appetizers, Spanish | 1 | Servings |
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 |
INSTRUCTIONS
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 <recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 221 by RecipeLu <recipelu@geocities.com> on Nov 08, 1997
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