#As a rule of the thumb, I like soaking anchovies or any other salt cured ingredient in water to cut down on the salt content. First, rinse each fillet under running water and then soak them in water for fifteen minutes. Drain well and use in recipe.#
Drain olives and rinse once or twice. If using olives with pits crush olives to break open the skin by using a meat mallet and remove pits.
Combine the rest of the ingredients in a bowl. Mix well and add olives. Spoon into a jar. Pour water all the way to the top. Seal and shake jar.
Refrigerate olives in marinade at least 4 days before serving. Shake jar occasionally.
To serve, just spoon desired amount into a bowl draining the brine. Drizzle with your best olive oil and sprinkle with thyme.
Serve it with crusty fresh bread and a glass of chilled white wine. Yummy!