Aceitunas Sevillanas
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- big, green olives, jar (50 cl) or fresh
- 4 cloves garlic
- ½ teaspoon cumin
- 2 teaspoons finely chopped oregano
- ½ teaspoon fennel seeds
- 1 twig fresh rosemary
- 1 twig fresh thyme
- 1 teaspoon dried thyme
- 2 leaves laurel
- 2 teaspoons paprika
- 4 fillets anchovy
- 4 tablespoons vinegar
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Using a mallet, crack the olives lightly,
just to split open the fruit. Peel and chop the garlic. Place
the olives with the garlic in a salad bowl, together with
all the herbs and spices and the anchovy fillets. Mix well
and then pour the mixture in a large jar. Add the vinegar,
close the jar and shake well. Let the olives sit for at least
one week at room temperature, then keep them in the fridge.
This way they will keep well, but let warm up to room temperature
again before use.
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Tapas
Aceitunas Sevillanas
Albondigas
Anchoas Marinadas
Calamares Fritos
Champiñones
Croquetas de Pollo
Datiles Rellenos
Gambas Pil-Pil
Mejillones
Pinchitos
Traveses de Cerdo
Vieiras a la Gallega
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