Marinated Spanish Olives

1 Review
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Randy Mayor; Jan Gautro
Yield:
6 servings (serving size: 4 olives)
Karen Levin
September 2002
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 49
  • Caloriesfromfat 66%
  • Fat 3.6g
  • Satfat 0.1g
  • Monofat 2g
  • Polyfat 1.4g
  • Protein 0.2g
  • Carbohydrate 3.1g
  • Fiber 0.2g
  • Cholesterol 0.0mg
  • Iron 0.4mg
  • Sodium 322mg
  • Calcium 13mg

How to Make It

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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