Marinated Spanish Olives

Randy Mayor; Jan Gautro

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.

Yield: 6 servings (serving size: 4 olives)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 49
  • Calories from fat: 66%
  • Fat: 3.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.4g
  • Protein: 0.2g
  • Carbohydrate: 3.1g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 322mg
  • Calcium: 13mg

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)

Preparation

  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.
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