Randy Mayor; Jan Gautro
6 servings (serving size: 4 olives)

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.

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.

Ratings & Reviews

rstarrlemaitre's Review

September 23, 2012
Great flavor of the rosemary, vinegar, and coriander, with meaty olives underneath. Serve as an appetizer with cava, which was a great combination!