Sevilla Green Olives

Yield: 12 servings

1 can pitted green olives, drained
1⁄4 cup vinegar
4 canned anchovy fillets, cut in slivers
4 garlic cloves, minced
1⁄2 tsp. ground cumin
1⁄2 tsp. fennel seed
1⁄2 tsp. oregano
1⁄2 tsp. thyme
1⁄4 tsp. crushed rosemary
2 bay leaves

  1. 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 rema

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish