Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 1 \N | 10-oz jar unpitted Spanish- style olives, drained |
| 1 tablespoon | Chopped fresh or 1 t crushed dried oregano |
| ½ teaspoon | Ground cumin |
| ½ teaspoon | Dried thyme leaves |
| 2 \N | Bay leaves, halved |
| 4 \N | Cloves garlic, sliced |
| ¼ cup | Red-wine vinegar |
| ½ cup | To 2/3 C cold water |
| \N \N | Fresh oregano sprig (opt.) |
1. In medium-size bowl, soak olives in cold water to cover 1 hour to reduce their saltiness, changing water twice.
2. Drain and place olives in 1-pint jar. Add oregano, cumin, thyme, bay leaves, garlic, and vinegar. Add enough water to cover the olives. Seal and shake to mix.
3. Refrigerate olives to marinate at least 2 weeks before serving, shaking jar occasionally. Just before serving, spoon olives into serving dish, leaving marinade and herbs in jar. Garnish with fresh oregano, if desired. Return any leftover olives to marinade in jar and keep refrigerated. These olives will keep up to 2 months.
Country Living/Sept/94 Scanned & fixed by Di Pahl & <gg> Submitted By DIANE PAHL On 10-02-94