Marinated Green Olives
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More olive trees grow in Andalusia in southern Spain than anywhere else in the world. Olives are a typical appetizer and partner particularly well with a glass of chilled dry sherry, which also comes from Andalusia. The longer these olives marinate, the better they become. INGREDIENTS 1 pound jar large Spanish green olives with pits, drained and well-rinsed 2 lemon wedges 2 tablespoons fruity extra-virgin olive oil 1/2 cup red wine vinegar 6 garlic cloves, lightly crushed and peeled 2 or 3 sprigs fresh thyme or 1 teaspoon dried 1 bay leaf 1 teaspoon dried oregano 1/2 teaspoon paprika 1/8 teaspoon freshly ground pepper 1 teaspoon cumin seeds, crushed, or ground cumin 1 teaspoon fennel seeds With a sharp knife, make a small slit in each olive to allow the marinade to penetrate. Place the olives in a glass jar. Add the remaining ingredients and enough water to completely cover the olives. Cover the jar. Shake well, refrigerate, and allow to marinate for at least a few days, preferablly for more than 2 weeks. The olives will keep in the refrigerator for many months. Makes about 3 cups