Marinated Spanish Olives

By á-4852

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.

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
• 1/2 teaspoon crushed red pepper
• 2 garlic cloves, thinly sliced
• Fresh rosemary sprigs (optional)

Preparation

Step 1

Combine first 8 ingredients in a bowl.

Cover and marinate in refrigerator at least 8 hours. Serve at room temperature.

Garnish with rosemary sprigs, if desired.