Seville-Style Olives<\/p>\n
<\/p>\n
1 lb. large Green Spanish Olives<\/p>\n
\u00c2\u00bc C. EVOO<\/p>\n
\u00c2\u00bc C. Sherry Vinegar<\/p>\n
6 Anchovy Fillets, minced<\/p>\n
6 cloves Garlic, peeled and crushed<\/p>\n
1 T. minced fresh Thyme<\/p>\n
1 tsp. Crushed Red Pepper Flakes<\/p>\n
4 Bay Leaves<\/p>\n
<\/p>\n
Place olives in large bowl and bruise them with back of wooden spoon.\u00c2\u00a0 Add all the other ingredients and stir.\u00c2\u00a0 Divide between 2 1 pint glass canning jars (or any glass jar with tight fitting lid).\u00c2\u00a0 Marinate in refrigerator for a week.\u00c2\u00a0 Remove bay leaves and serve at room temperature.<\/p>\n
<\/p>\n
From Crowd Pleasing Potlucks<\/p>\n","protected":false},"excerpt":{"rendered":"
Seville-Style Olives 1 lb. large Green Spanish Olives \u00c2\u00bc C. EVOO \u00c2\u00bc 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.\u00c2\u00a0 Add all the other ingredients and stir.\u00c2\u00a0 Divide between 2 1 pint glass canning jars (or any glass jar with tight fitting lid).\u00c2\u00a0 Marinate in refrigerator…<\/p>\n