Shelly's Recipe

SEVILLE-STYLE OLIVES

Category: Cold

1 lb large green Spanish olives
1/4 cup olive oil
1/4 cup sherry vinegar
6 anchovy fillets, minced
6 cloves garlic, peeled and crushed
1/2 tsp dried thyme
1 tsp crushed red pepper flakes
4 bay leaves

Place the olives in a large bowl and bruise them with the back of a wooden spoon. Add remaining ingredients and stir. Divide the mixture between 2 (1 pint) glass jars with tight fitting lids. Marinate in the refrigerator for a week. The will keep in the refrigerator up to 2 weeks. Makes 2 cups

NOTE: Best served at room temperature.