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SEVILLA GREEN OLIVES

  • Cooks . com
  • Apr 7, 2016
  • 1 min read

SEVILLA GREEN OLIVES 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

Preparation Time: Approximately 10 minutes Cook Time: Approximately 5 minutes

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.

Servings: 12

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