Recipe

Hot Olives Recipe

	Noir / All my dishes 2 years, 3 months ago I love this recipe as it is easy and the outcome is wonderful! Enjoy! Prep:10m Cook:120m Servings:24	Noir
	olives

Does this look good? Yeah! / Nope

Fans

jenniferby

vino4dino

cheryilyn

pink

smooch

valinkenmo

Ingredients

1 t. whole coriander seeds

1 t. whole cumin seeds

1/4 C. extra-virgin olive oil

2 T. sherry vinegar or champagne vinegar

1/2 t. salt

1/2 t. paprika

1/2 t. crushed red-hot pepper flakes

1 bay leaf (optional)

2 cloves garlic, minced

2 cups black ripe pitted olives, or green ripe olives, or stuffed manzanilla olives, or a combination, as desired

Directions

Toast coriander and cumin seeds in a small skillet over medium heat, shaking skillet occasionally, until seeds are fragrant, 2 to 3 minutes.

In a jar with a tight-fitting lid, combine seeds and remaining ingredients except olives.

Cover; shake well. Add olives; cover and shake well to coat olives with marinade.

Refrigerate at least 2 hours or up to 1 month before serving.

Serve at room temperature with wooden picks as an appetizer with cheese and crusty bread or add to a tossed green salad. Yum! :)

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Comments

zena824 2 years, 3 months ago said:
These sound interesting..

notyourmomma 2 years, 3 months ago said:
Don't you just love the flavor of sherry vinegar? Hate the expense but love the flavor. Toasting the coriander and cumin makes a big difference too. Nice post. I'll have to try this for pre-dinner nibbles. (cooks's choice)

pink 2 years ago said:
Servin' at my party! Tops!