 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
You can make and refrigerate this dish up to a week ahead; the flavors improve as the olives marinate. Use a mortar and pestle, meat mallet, or rolling pin to crush the coriander seeds and the rosemary. Ingredients:
24 large unpitted spanish olives |
2 tablespoons sherry vinegar |
1 tablespoon extra-virgin olive oil |
2 teaspoons coriander seeds, crushed |
1 teaspoon dried thyme |
1 teaspoon dried rosemary, crushed |
1/2 teaspoon crushed red pepper |
2 garlic cloves, thinly sliced |
fresh rosemary sprigs (optional) |
Directions:
1. Combine first 8 ingredients in a bowl. Cover and marinate in refrigerator at least 8 hours. Serve at room temperature. Garnish with rosemary sprigs, if desired.
|
|