Recipe
Hot Olives Recipe
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Noir / All my dishes 2 years, 2 months ago
I love this recipe as it is easy and the outcome is wonderful! Enjoy!
Prep:10m Cook:120m Servings:24
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 Noir |
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Fans
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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zena824 2 years, 2 months ago said:
These sound interesting..
notyourmomma 2 years, 2 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 1 year, 11 months ago said:
Servin' at my party! Tops!
annieamie 1 year, 9 months ago said:
I love this recipe, too! Thanks for sharing it with all of us!
smooch 1 year, 7 months ago said:
This is great!
mystic_river1 1 year, 4 months ago said:
Ooooh! That sounds so very good. ^5 and thank you.