Green Olives, Sevilla Style

Page 47

Cuisine: Spanish/Portugese | Course Type: Other

(1 review)

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These took time to mature, most likely because I kept them in the fridge from the outset due to the unusually hot weather here (though if they survive unrefrigerated in Seville I'm probably being over-cautious). The flavour seemed to fill out towards the end of week two and continued to develop over the next week, by the end of which I'd eaten the lot.

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