Aceitunas Al Tomillo (Thyme-Scented Green Olives)
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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
- Serves:
- Units:
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
- Combine everything in a glass jar. Cover tightly; shake well to mix.
- Keep at room temperature for 24 hours; refrigerate for several days.
- Return to room temperature before serving.
- Keeps in refrigerator for several weeks.
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@Halcyon Eve
Contributor
@Halcyon Eve
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"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."
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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.
