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
Sterilize the jar with boiling water and leave to dry naturally in a warm oven. Do not dry with towel.
Meanwhile, lightly crush the olives and place in a bowl with all dry ingredients and mix well.
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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