These tasty olives, served as part of Spain's famous tapas
appetizer platters, make a great dish to pass around at a party, or as an
antipasto.
- One 7-ounce jar green Spanish olives (preferably large), lightly crushed
- 1/2 teaspoon ground cumin
- 1-1/2 teaspoons fresh oregano
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1/2 teapsoon dried thyme
- 2 bay leaves
- 1/2 teaspoon fennel seed
- 1-1/2 to 2 teaspoons crushed red pepper
- 4 cloves garlic, lightly crushed and peeled
- 4 tablespoons vinegar
- 4 anchovy fillets
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.
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Chuck Taggart
(e-mail chuck)