Green spanish olives (preferably large), lightly crushed
1/2 Teelöffel
ground cumin
1 1/2 Teelöffel
oregano fresh
1 Teelöffel
rosemary fresh
1 Teelöffel
thyme fresh
1/2
Teapsoon dried thyme
2
bay leaves
1/2 Teelöffel
Fennel seed
1 1/2 Teelöffel
Crushed red pepper; (up to 2)
4
Cloves garlic; lightly crushed and peeled
4 Esslöffel
vinegar
4
Anchovy fillets
die Zubereitung:
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>
