Anchovy Olives

1. 1

   Drain the olives and set brine aside.

2. 2

   In a small bowl put olives, the oil from the anchovies and the wine vinegar.

3. 3

   Chop the anchovies and add to the bowl of olives.

4. 4

   Mix very well until the anchovies are separated and well distributed.

5. 5

   Spoon the olives and juices into an empty jar or container.

6. 6

   Pour about half the reserved brine over all.

7. 7

   Add more brine if desired.

8. 8

   Shake very well and refrigerate.

9. 9

   Let olives marinate at least 12 hours.

10. 10

    Serve on a plate lined with a lettuce leaf.

No additional tips available.