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| Description: | This tangy tapas dish, featuring savory green olives and Mediterranean herbs and spices, can be used as a spread or as a filling for Mealtime.org’s Olive Empanadas. Besides they’re savory flavor, canned olives deliver monounsaturated fats, “good” fats – that are healthy for the heart. | |
| Time: | 15 min (10 min to prepare, 5 min to cook) | |
| Meal type: | Appetizer | |
| Ethnicity: | ||
| Number of Servings: | 12 | |
| Ingredients: | ||
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1 can (about 6 ounces) pitted green olives, drained 1/4 cup vinegar 4 can anchovy fillets, cut in slivers 4 clove garlic minced 1/2 teaspoon ground cumin 1/2 teaspoon fennel seed 1/2 teaspoon oregano 1/2 teaspoon thyme 1/4 teaspoon crushed rosemary 2 each bay leaves |
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| Directions: | ||
| Put the olives in a small saucepan and crush with the back of a spoon until they crack open. Cook over medium heat until the olives release their liquid; remove from heat and stir in the remaining ingredients. Cool. | ||
| Notes: | ||
| Nutritional Information Per Serving: Calories 25; Total... | ||
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