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| Herbed Spanish Olives Recipe |
Category: Appetizers
Rating:
N/A
Servings: 1
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Ingredients
7 oz green spanish olives (preferably la; rge), lightly crushed
1/2 teaspoon ground cumin
1 1/2 teaspoon 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 teaspoon crushed red pepper; (up to 2)
4 cloves garlic; lightly crushed and peele
4 tablespoon vinegar
4 anchovy fillets
Cooking Directions:
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.
Formatted and Busted by RecipeLu Posted to recipelu-digest Volume 01 Number 221 by RecipeLu on Nov 08, 1997
appetizers,spanish
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