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Spicy Marinated Olives




Source of Recipe


Internet


List of Ingredients




1-teaspoon whole coriander seeds
1-teaspoon whole cumin seeds
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar or champagne vinegar
½ teaspoon salt
½ teaspoon paprika
½ teaspoon crushed red-hot pepper flakes
1 bay leaf (optional)
2 cloves garlic, minced
2 cups black ripe pitted olives, or green ripe olives, or stuffed manzanilla olives, or a combination, as desired.

Toast coriander and cumin seeds in 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 two hours or up to one month before serving.

Serve at room temperature with wooden picks as an appetizer or add to a tossed green salad.

Yields One dozen appetizers, about 2 cups olives.


Recipe