Green Olives, Sevilla Style
Cookbook
Page 47
Cuisine: Spanish/Portugese
Course: Other
Reviews
1 reviews,
average rating 5.0 / 5
★
★
★
★
★
0 found this helpful
Sign in to mark helpful
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.