Thyme-Scented Green Olives
October, 2002

Makes 3 cups / Seasoned Spanish olives make up one of the most traditional tapas, always served to accompany the more elaborate varieties. If you're serving only a few tapas and would like to make these a more substantial offering, skewer them on toothpicks along with cubes of bread, marinated mushrooms, cubed cheese, small grilled shrimp, or pieces of grilled chicken.

10 ounces pitted Spanish green olives, well drained
1/4 cup extra-virgin olive oil
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
1 teaspoon crushed fresh rosemary or 1/2 teaspoon dried
2 cloves garlic, minced
1/2 teaspoon crushed red pepper (optional)

1. In a medium bowl, combine olives, olive oil, thyme, rosemary, garlic, and red pepper. Cover and refrigerate at least 24 hours before serving. Serve at room temperature.

Calories 68,Fat 8,Perfat 95,Cholesterol 0,Carbo 1,Protein 0