Marinated Spanish Olives

1 Review
ADD YOUR REVIEW
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.

You May Like

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Ratings & Reviews

Eat Well. Lose Weight. Live Healthy.
Delicious and healthy recipes customized for you!
SIGN UP TODAY

Sign Up for our Newsletter

Join our newsletter for free recipes, healthy living inspiration, and special offers.
Sign up