Sunday, February 4, 2007

Norma's Spanish Olives a la Rota

5 lbs olives in brine (green)
1 small onion
1 head of garlic
½ c brandy
1 tsp ground thyme

Cut onion into eighths and lightly crush. Peel the garlic cloves and crush each one. Combine the garlic, onion and olives; mix well. Add brandy and thyme; stir gently and allow to set in the refrigerator for two days prior to eating. These make excellent appetizers and between-meals snacks.

No comments: