Sevilla Green Olives
  • 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.
  2. 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’s Olive Empanadas. Besides they’re savory flavor, canned olives deliver monounsaturated fats, “good” fats – that are healthy for the heart.