Spicy Marinated Olives
1 t. whole coriander seeds
1 t. whole cumin seeds
1/4 C. extra-virgin olive oil
2 T. sherry vinegar or champagne vinegar
1/2 t. salt
1/2 t. paprika
1/2 t. 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 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.
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