Cookbook:Marinated Green Olives

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Green olives marinated in herbs and garlic are very common in Spanish restaurants. They are commonly served free when you order a drink, and are often served with toasted, salted nuts.

• 2 cups (16 oz/450 g) unpitted large green Spanish olives
• 7 cloves garlic, peeled and minced
• 2 bay leaves
• ½ medium lemon, sliced
• 1 teaspoon dried oregano
• 1 teaspoon ground fennel seeds
• ½ teaspoon dried thyme
• ½ teaspoon ground cumin seeds
• ½ teaspoon dried rosemary
• ½ teaspoon Spanish paprika
• ½ teaspoon black pepper

1. Lightly crush the olives with a mallet, or make slight slits on each olive with a knife, to ensure that the marinade permeates them.
2. Place the olives in a sealable glass jar and add the remaining ingredients.
3. Fill the jar with water and shake well.
4. Marinate at room temperature for several days to a week.
5. Serve the olives with toasted almonds and fresh bread.