Spicy Marinated Olives

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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