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Ingredients
- 36 lg. unpitted green olives
- 1/2 teaspoon grnd cumin
- 1 teaspoon crushed dry oregano
- 1/4 teaspoon minced dry rosemary
- 1/2 teaspoon dry thyme
- 2 bay leaves
- 4 cloves garlic, lightly crushed & peeled
- 1/4 c. red wine vinegar
- 4 anchovy fillets, cut in half crosswise
- Water
- 1/2 teaspoon fennel seeds
Directions
- 1. Several days in advance place olives on flat surface and crush them lightly with a flat mallet. Crush only till flesh is gently broken. Put olives in glass jar.
- 2. Add in herbs and spices, garlic, vinegar and anchovies. Add in sufficient water to fill jar. Seal tightly and shake well. Let stand at room temperature for several days. Chill. They will keep for weeks in refrigerator, but let them stand at room temperature before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 103g | |
| Calories 40 | |
| Calories from Fat 5 | 13% |
| Total Fat 0.62g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 125mg | 4% |
| Total Carbs 5.76g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.18g | 0% |
| Protein 1.2g | 2% |
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