 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 24 |
|
I love this recipe as it is easy and the outcome is wonderful! Enjoy! Ingredients:
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 |
Directions:
1. Toast coriander and cumin seeds in a small skillet over medium heat, shaking skillet occasionally, until seeds are fragrant, 2 to 3 minutes.
2. In a jar with a tight-fitting lid, combine seeds and remaining ingredients except olives.
3. Cover; shake well. Add olives; cover and shake well to coat olives with marinade.
4. Refrigerate at least 2 hours or up to 1 month before serving.
5. Serve at room temperature with wooden picks as an appetizer with cheese and crusty bread or add to a tossed green salad. Yum! :)
|
|