Anchovy-Marinated Olives

By SFCook

Keep these around with some vodka for an instant cocktail hour, or serve them along with cured meat and Marinated Bocconcini for a homemade antipasti plate.

What to buy: Be sure to pick up high-quality olives and anchovies from the refrigerated section of your supermarket. Stay away from the canned varieties, which are flavorless.

Game plan: Store in an airtight container in the refrigerator for up to 1 week.

By Ray Lee
http://www.chow.com/recipes/10784-anchovy-marinated-olives

Ingredients

• 1/2 pound cured green olives, such manzanilla
• 1/2 pound cured black olives, such as kalamata
• 1 teaspoon fennel seed, crushed
• 1 teaspoon ground coriander seed
• 1 teaspoon ground cumin
• 4 medium cloves garlic, minced
• 4 oil-packed anchovy fillets, rinsed and minced
• 1/2 teaspoon red pepper flakes
• 2 tablespoons fresh Italian parsley, finely chopped
• 1/2 cup extra-virgin olive oil
• 2 tablespoons sherry vinegar

Details

Servings 3
Preparation time 5mins
Adapted from italianfoodforever.com

Preparation

Step 1

Combine ingredients in a large bowl and mix well to coat olives.

Place in an airtight container and let marinate, refrigerated, at least 4 hours.