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Spicy Marinated Olives




Source of Recipe


internet


List of Ingredients




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
1/2 teaspoon crushed red hot pepper flakes
1 bay leaf (optional)
2 cloves garlic, minced
2 cups Lindsay® Black Ripe Pitted Olives, or Lindsay® Green Ripe Select, or Lindsay® Spanish Olives, or a combination


Recipe



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 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