Aceitunas a La Sevillana (Sevilla-Style Green Olives) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Another recipe from Penelope Casas' Tapas: The Little Dishes of Spain . This is best made several days in advance; I try to make it about a week before. She says it will keep for weeks in the refrigerator; mine never make it that long. As with her other recipes, try to use Spanish ingredients when available for the most authentic flavor. Times are approximate. Ingredients:
1 (7 ounce) jar large spanish olives, drained and slightly crushed |
1/2 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/4 teaspoon crushed dried rosemary |
1/2 teaspoon dried thyme |
2 bay leaves |
1/2 teaspoon fennel seed |
4 garlic cloves, lightly crushed and peeled |
4 tablespoons vinegar |
4 anchovy fillets (optional) |
Directions:
1. Place olives in a glass jar just large enough to fit them all inches Add remaining ingredients and fill jar with water.
2. Shake well and marinate at room temperature for several days.
3. Serve room temperature.
4. May be kept for weeks in the refrigerator; return to room temperature before serving.
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