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Marinated Green Olives

More olive trees grow in Andalusia in southern Spain than anywhere else in the world. Olives are a typical appetizer and partner particularly well with a glass of chilled dry sherry, which also comes from Andalusia. The longer these olives marinate, the better they become.

1-pound jar large Spanish green olives with pits, drained and well-rinsed
2 lemon wedges
2 tablespoons fruity extra-virgin olive oil
1/2 cup red wine vinegar
6 garlic cloves, lightly crushed and peeled
2 or 3 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon paprika
1/8 teaspoon freshly ground pepper
1 teaspoon cumin seeds, crushed, or ground cumin
1 teaspoon fennel seeds

With a sharp knife, make a small slit in each olive to allow the marinade to penetrate. Place the olives in a glass jar. Add the remaining ingredients and enough water to completely cover the olives. Cover the jar. Shake well, refrigerate, and allow to marinate for at least a few days, preferably for more than 2 weeks. The olives will keep in the fridge for many months. Makes about 3 cups.

-- "Tapas and More Great Dishes of Spain" by Janet Mendel

Thursday, August 10, 2000

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