Green olives with herbs and spices (Aceitunas aromatisadas) from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen (page 20) by Elisabeth Luard

  • garlic
  • green olives
  • thyme
  • sherry vinegar
  • aniseed
  • Seville oranges
  • EYB Comments

    Allow to marinate for at least 1 week. Can substitute fennel seeds for aniseed, lemons for Seville oranges, and white wine vinegar for sherry vinegar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 1 week. Can substitute fennel seeds for aniseed, lemons for Seville oranges, and white wine vinegar for sherry vinegar.

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