Aceitunas Al Tomillo (Thyme-Scented Green Olives)

Submitted by Halcyon Eve

"From Penelope Casas' "Tapas: The Little Dishes of Spain". A fabulous tapas recipe for those who love green olives and thyme! The recipe should be made several days ahead to allow time for the flavors to develop--I aim for about a week ahead. Times are estimated."

 

• Ready In: 10mins
• Ingredients: 4
• Serves: 6-8

ingredients

• 1 (7 ounce) jar large Spanish olives, drained, reserving liquid, and lightly crushed
• 1⁄4 cup olive oil (preferably Spanish)
• 2 garlic cloves, lightly crushed and peeled
• 1 tablespoon thyme

directions

1. Combine everything in a glass jar. Cover tightly; shake well to mix.
2. Keep at room temperature for 24 hours; refrigerate for several days.
3. Return to room temperature before serving.
4. Keeps in refrigerator for several weeks.