The unmistakable taste of the exotic Spanish South is in this great dish of marinated olives
1/4 cup pimientos or soft roasted red peppers
1 tablespoon plus 1 teaspoon capers
2 large garlic cloves
1 tablespoon plus 1 teaspoon minced fresh oregano leaves
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
1 teaspoon ground cumin seed
6 tablespoons red-wine vinegar
1/4 cup Spanish olive oil
1 pound large green brine-cured olives, such as manzanilla
1. Place all ingredients except the olives in a food processor. Blend until just mixed, about 15 seconds.
2. Crack the olives slightly with the side of a heavy cleaver. Place the olives in a jar or bowl, and cover with the pimiento purée. Cover tightly. The olives will be delicious immediately, but will develop even more flavor in 1 to 2 weeks under refrigeration.
The unmistakable taste of the exotic Spanish South is in this great dish of marinated olives -- perfect with a glass of fino sherry. Makes 1 pound of marinated olives