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.