• Cooking Time: 5
• Servings: 12
• Preparation Time: 10
• 1 can (about 6 ounces) pitted green olives, drained
• 1/4 cup vinegar
• 4 canned anchovy fillets, cut in slivers
• 4 garlic cloves, 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 bay leaves

1. 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.
3. Nutritional Information Per Serving: Calories 25; Total Fat 2.5g (saturated fat 0g); Cholesterol 0mg; Sodium 270mg; Carbohydrate 1g (fiber 1g); Protein 1g

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.