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Olives A La Sevillana
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From the picnic feature in our summer, 2011, issue of Graze, these flavorful olives are best served at room temperature.
serves 6

Ingredients

1/2 pound large green olives

1/2 teaspoon ground cumin

1 teaspoon fresh oregano

1 teaspoon fresh rosemary

1 teaspoon fresh thyme

1/2 teaspoon dried thyme

2 bay leaves

1/2 teaspoon fennel seed

2 teaspoons crushed black pepper

4 cloves garlic, lightly crushed and peeled

4 anchovy fillets, chopped

50/50 mix of white wine vinegar and water, enough to fill jar

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Olives A La Sevillana
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Directions

  1. Find a glass canning jar big enough to hold all of the olives with marinade. 
  2. Sterilize the jar with boiling water and leave to dry naturally in a warm oven. Do not dry with towel.

  3. Meanwhile, lightly crush the olives and place in a bowl with all dry ingredients and mix well.

  4. Fill the jar with the seasoned olives, then add the vinegar and water mix. Shake well and marinate, refrigerated, for several days. They should keep for weeks in the refrigerator.

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