from TAPAS, The Little Dishes of Spain by Penelope Casas

Prepare several days in advance.

A 7-ounce jar large green Spanish olives, lightly crushed
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon crushed rosemary
1/2 teaspoon thyme
2 bay leaves
1/2 teaspoon fennel seed
4 cloves garlic, lightly crushed and peeled
4 tablespoons vinegar
4 anchovy fillets (optional)

Place the olives in a glass jar in which they just fit. Add all other ingredients, then fill the jar with water. Shake well and marinate at room temperature for several days. They will keep for weeks in the refrigerator, but do bring them to room temperature before serving.