Spicy Marinated OlivesPrint Recipe
At a Glance:
- Prep Time:
- 15 minutes
- Cook Time:
- 2 hours
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar or champagne vinegar
1/2 teaspoon salt
1/2 teaspoon paprika, preferably smoked
1/2 teaspoon crushed red hot pepper flakes
1 bay leaf (optional)
2 cloves garlic, minced
2 cups Lindsay® California Ripe Pitted Olives, or Lindsay® Naturals Green Ripe California Pitted Olives, or Lindsay® Pimiento Stuffed Spanish Manzanilla Olives, or a combination
Toast coriander and cumin seeds a small skillet over medium heat, shaking skillet occasionally, until seeds are fragrant, 2 to 3 minutes.
In a jar with a tight fitting lid, combine seeds and remaining ingredients except olives. Cover; shake well. Add olives; cover and shake well to coat olives with marinade. Refrigerate at least 2 hours or up to 1 month before serving. Serve at room temperature with wooden picks as an appetizer or add to a tossed green salad. Makes 1 dozen appetizers, about 2 cups olives.
Nutrients Per Serving:
Calories from fat: 70
Total fat: 8g
Monounsaturated fat: 5g
Total Carbohydrates: 2g
Dietary Fiber: 0g
In This Recipe:
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