Spicy Marinated Olives

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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: 74
Calories from fat: 70
Total fat: 8g
Monounsaturated fat: 5g
Cholesterol: 0mg
Sodium: 242mg
Total Carbohydrates: 2g
Dietary Fiber: 0g
Protein: 0g

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