Marinated Spanish Olives

Name: Marinated Spanish Olives
Yield: 6 servings (serving size: 4 olives)
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; ½ teaspoon crushed red pepper; 2 garlic cloves, thinly sliced; Fresh rosemary sprigs (optional)

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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.

By Karen Levin

Recipe by Cooking Light September 2002

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Marinated Spanish Olives

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