Sevilla Green Olives Recipes

ACEITUNAS A LA SEVILLANA (SEVILLA-STYLE GREEN OLIVES)

Aceitunas a La Sevillana (Sevilla-Style Green Olives) image

Another recipe from Penelope Casas' "Tapas: The Little Dishes of Spain". This is best made several days in advance; I try to make it about a week before. She says it will keep for weeks in the refrigerator; mine never make it that long. As with her other recipes, try to use Spanish ingredients when available for the most authentic flavor. Times are approximate.

Provided by Halcyon Eve

Categories Spanish

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (7 ounce) jar large Spanish olives, drained and slightly crushed
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon crushed dried rosemary
1/2 teaspoon dried thyme
2 bay leaves
1/2 teaspoon fennel seed
4 garlic cloves, lightly crushed and peeled
4 tablespoons vinegar
4 anchovy fillets (optional)

Steps:

Place olives in a glass jar just large enough to fit them all inches Add remaining ingredients and fill jar with water.
Shake well and marinate at room temperature for several days.
Serve room temperature.
May be kept for weeks in the refrigerator; return to room temperature before serving.

Nutrition Facts : Calories 54.8, Fat 5.2, SaturatedFat 0.7, Sodium 515.8, Carbohydrate 2.3, Fiber 1.3, Sugar 0.2, Protein 0.6

SEVILLA GREEN OLIVES

Sevilla Green Olives image

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.

Provided by cannedfood

Categories Low Cholesterol

Time 15m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

about 6 ounces drained pitted green olives
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

Steps:

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

Nutrition Facts : Calories 5.9, Fat 0.2, Cholesterol 1.1, Sodium 49.4, Carbohydrate 0.4, Fiber 0.1, Protein 0.5

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