Recipe - Herbed Spanish Olives

7 ounce Green spanish olives
(preferably large), lightly
crushed
One half teaspoon Ground cumin
1 One half teaspoon Fresh oregano
1 teaspoon Fresh rosemary
1 teaspoon Fresh thyme
One half Teapsoon dried thyme
2 Bay leaves
One half teaspoon Fennel seed
1 One half teaspoon Crushed red pepper; (up to
2)
4 Cloves garlic; lightly
crushed and peeled
4 tablespoon 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.

Formatted and Busted by RecipeLu recipelu@recipelu.com
Posted to recipeludigest Volume 01 Number 221 by RecipeLu
recipelu@geocities.com on Nov 08, 1997