36 lg. unpitted green olives
1/2 tsp. ground cumin
1 tsp. crushed dried oregano
1/4 tsp. chopped dried rosemary
1/2 tsp. dried thyme
2 bay leaves
4 cloves garlic, lightly crushed & peeled
1/4 c. red wine vinegar
4 anchovy fillets, cut in half crosswise
Water
1/2 tsp. fennel seeds

1. Several days in advance place olives on flat surface and crush them lightly with a flat mallet. Crush only until flesh is gently broken. Put olives in glass jar.

2. Add herbs and spices, garlic, vinegar and anchovies. Add enough water to fill jar. Seal tightly and shake well. Let stand at room temperature for several days. Refrigerate. They will keep for weeks in refrigerator, but let them stand at room temperature before serving.