Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Karen Levin
Recipe by Cooking Light September 2002

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: 4 olives)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

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; iron 0.4mg; sodium 322mg; calcium 13mg.
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