I stopped in Flying Dreams Winery the other day and Leroy, owner & winemaker, was passing out a recipe he adapted from Penelope Casas from her Tapas book. I had to have a copy. Leroy tells me that his Tempranillo is the perfect pairing for the olives.
Green Olives, Sevilla Style
7 ounce jar oflarge green Spanish olives, drained and lightly crushed 1 1/2 teaspoons chopped fresh rosemary or 1/4 teaspoon crushed dried 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1 Tablespoon fresh thyme or 1/2 teaspoon dried 2 bay leaves 1/2 teaspoon fennel seed 4 garlic cloves, lightly crushed and peeled 4 Tablespoons vinegar ( Leroy uses red wine vinegar) 4 anchovy fillets ( Leroy leaves these out)
Place olives in a jar. Add all other ingredients, then fill jar with water. Shake well and marinate at room temperature for several days. They will keep for weeks in the refrigerator. Bring to room temperature to serve.
{ 0 comments… add one now }