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.
Cooking Light SEPTEMBER 2002
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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