Hot OlivesFrom noir 9 years ago
- 1 t. whole coriander seeds shopping list
- 1 t. whole cumin seeds shopping list
- 1/4 C. extra-virgin olive oil shopping list
- 2 T. sherry vinegar or champagne vinegar shopping list
- 1/2 t. salt shopping list
- 1/2 t. paprika shopping list
- 1/2 t. crushed red-hot pepper flakes shopping list
- 1 bay leaf (optional) shopping list
- 2 cloves garlic, minced shopping list
- 2 cups black ripe pitted olives, or green ripe olives, or stuffed manzanilla olives, or a combination, as desired shopping list
How to make it
- 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! :)
The Cooknoir Boston, MA
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