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Sevilla Green Olives

Posted by on May. 8, 2009 at 11:43 PM
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Sevilla Green Olives
 
1 6 ounce can pitted green olives, drained
1/4 cup vinegar
4 canned anchovy fillets, cut in slivers
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon fennel seed
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon crushed rosemary
2 bay leaves
 
Put the olives in a small saucepan and crush with the back of a spoon until they crack open. Heat over medium heat until the olives release their liquid; remove from heat and stir in the remaining ingredients. Cool. Serves 12.

 


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by on May. 8, 2009 at 11:43 PM
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