Green Olives Sevilla Style

I have always loved olives.  But I have found that most people on the prairies don't really like them as much as I do.  I served these to a friend who hated olives but she did consent to give these a try.  She is now a convert.  This recipe is from Tapas - the Little Dishes of Spain by Penelope Casas.

Green Olives Sevilla Style

7 oz. jar of large green Spanish olives

½ t.            cumin

½ t.            oregano

¼ t.            crushed rosemary

½ t.            thyme

2                bay leaves

½ t.            fennel seed

2                cloves garlic, lightly crushed and peeled

4 T.            vinegar

4                anchovy fillets

Place the olives in a  glass jar in which they just fit.  Add all the other ingredients, then fill the jar with water.  Shake well and marinate at room temperature for several days.  They will keep for weeks in the refrigerator, but do bring them to room temperature before serving.

Note:  I use the jar the olives came in.  I just drain and put them back in and add the marinade.