Seville-Style Olives

 

1 lb. large Green Spanish Olives

¼ C. EVOO

¼ C. Sherry Vinegar

6 Anchovy Fillets, minced

6 cloves Garlic, peeled and crushed

1 T. minced fresh Thyme

1 tsp. Crushed Red Pepper Flakes

4 Bay Leaves

 

Place olives in large bowl and bruise them with back of wooden spoon.  Add all the other ingredients and stir.  Divide between 2 1 pint glass canning jars (or any glass jar with tight fitting lid).  Marinate in refrigerator for a week.  Remove bay leaves and serve at room temperature.

 

From Crowd Pleasing Potlucks