Description
A recipe for Spicy Marinated Olives

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 drained Lindsay Black Ripe Olives, or other Lindsay olive assortments

Preparation
Preparation time: 15 minutes

Toast coriander and cumin seeds in small skillet over medium heat, shaking skillet occasionally, until seeds are fragrant, 2 to 3 minutes.

In jar with tight-fitting lid (or ziplock plastic bag), 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 appetizers or add to tossed green salad.

Nutrition
Nutrition information per serving: 74 calories, 70 calories from fat, 8g total fat, 5g monoun- saturated fat, 0mg cholesterol, 242mg sodium, 2g total carbohydrates, 0g dietary fiber, 0g protein

Serves
Makes 1 dozen appetizers, about 2 cups olives

Variations
no information available