Ingredients

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! :)

Reviews & Comments 6

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  • mystic_river1 6 years ago
    Ooooh! That sounds so very good. ^5 and thank you.
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    " It was excellent "
    smooch ate it and said...
    This is great!
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  • annieamie 6 years ago
    I love this recipe, too! Thanks for sharing it with all of us!
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    " It was excellent "
    pink ate it and said...
    Servin' at my party! Tops!
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  • notyourmomma 7 years ago
    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)
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  • zena824 7 years ago
    These sound interesting..
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