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Sevilla Green Olives
Tangy Tapas Dish |
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1 can (about 6 ounces) pitted green olives, drained
1/4 cup vinegar
4 canned anchovy fillets, cut in slivers
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon fennel seed
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon crushed rosemary
2 bay leaves
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Put the olives in a small saucepan and crush with the back of a spoon until they crack open. Cook over medium heat until the olives release their liquid; remove from heat and stir in the remaining ingredients. Cool.
Nutritional Information Per Serving: Calories 25; Total Fat 2.5g (saturated fat 0g); Cholesterol 0mg; Sodium 270mg; Carbohydrate 1g (fiber 1g); Protein 1g
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Preparation Time: 15 min |
Serves: 12 |
| Recipe Origin: United States |
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Submitted by: |
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Canned Food Alliance
Pennsylvania
United States |
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| This recipe has been viewed 2448 times. |
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