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 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.
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