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00Ingredients
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1 7-ounce jar large green Spanish olives
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2 chile piquins, crushed
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½ teaspoon dry oregano
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½ teaspoon thyme
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2 bay leaves
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4 cloves garlic, minced
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1/4 cup vinegar
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1 cup dry sherry or white wine
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1 anchovy fillet (optional)
Instructions
Lightly crush the olives and put them in a glass jar and add the remaining ingredients. Add just enough water to cover the olives. Stir well and marinate in the refrigerator.
Occasionally open the jar and stir the ingredients. The olives will take at least a week to marinate but left longer, they will get hotter. The olives will keep for about a month in the refrigerator.
To serve, drain the olives and allow to warm to room temperature before serving.
| Servings |
| 8 |
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Olives, whether in the form of oil or whole black or green olives, are a very important part of Spanish cuisine. Spain was occupied by the Moors for 800 years and their influence on the architecture, culture, and food of the Iberian peninsula is very evident. And these typically Andalucian olives, because of the variety of herbs with which they are seasoned, leaves little doubt of their Arab origins. Note: This recipe requires advance preparation.
Ingredients
InstructionsLightly crush the olives and put them in a glass jar and add the remaining ingredients. Add just enough water to cover the olives. Stir well and marinate in the refrigerator. Occasionally open the jar and stir the ingredients. The olives will take at least a week to marinate but left longer, they will get hotter. The olives will keep for about a month in the refrigerator. To serve, drain the olives and allow to warm to room temperature before serving.
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