Aceitunas Sevillanas

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

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.

Aceitunas Sevillanas
Albóndigas
Anchoas marinadas
Calamares fritos
Champiñones
Croquetas de pollo
Dátiles rellenos
Gambas pil-pil
Mejillones
Pinchitos
Traveses de cerdo
Vieires a la Gallega