Served as appetizer. Non-vegetarian dish.

11 ounces pitted Green Olives, reserve brine

2 ounces Anchovies packed in Oil, chopped

2 Tablespoons Wine Vinegar

2 Garlic Cloves, minced

Drain the olives and set brine aside. In a small bowl put olives, the oil from the anchovies and the wine vinegar. Chop the anchovies and add to the bowl of olives. Mix very well until the anchovies are separated and well distributed. Spoon the olives and juices into an empty jar or container. Pour about half the reserved brine over all. Add more brine if desired. Shake very well and refrigerate. Let olives marinate at least 12 hours. Serve on a plate lined with a lettuce leaf.

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 8

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