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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Ingredients:
4 canned anchovy fillets, cut in slivers |
1/2 teaspoon(s) fennel seed |
1 can(s) (about 6 ounces) pitted green olives, drained |
2 bay leaves |
1/4 teaspoon(s) crushed rosemary |
4 garlic cloves, minced |
1/2 teaspoon(s) ground cumin |
1/2 teaspoon(s) oregano |
1/2 teaspoon(s) thyme |
1/4 cup(s) vinegar |
Directions:
1. Put the olives in a small saucepan and crush with the back of a spoon until they crack open. Cook over medium heat until the olives release their liquid; remove from heat and stir in the remaining ingredients. Cool.
2. Nutritional Information Per Serving: Calories 25; Total Fat 2.5g (saturated fat 0g); Cholesterol 0mg; Sodium 270mg; Carbohydrate 1g (fiber 1g); Protein 1g
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