Marinated Spanish 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.
Recipe by Cooking Light September 2002
Gallery
Credit:
Randy Mayor; Jan Gautro
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
49 calories; calories from fat 66%; fat 3.6g; saturated fat 0.1g; mono fat 2g; poly fat 1.4g; protein 0.2g; carbohydrates 3.1g; fiber 0.2g; cholesterol 0mg; iron 0.4mg; sodium 322mg; calcium 13mg.