Sevilla Green Olives

Yield: 12 servings

1 can pitted green olives, drained
1⁄4 cup vinegar
4 canned anchovy fillets, cut in slivers
4 garlic cloves, minced
1⁄2 tsp. ground cumin
1⁄2 tsp. fennel seed
1⁄2 tsp. oregano
1⁄2 tsp. thyme
1⁄4 tsp. 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. Heat over medium heat until the olives release their liquid; remove from heat and stir in the remaining ingredients. Cool.