MARINATED OLIVES

By jarren

These are wonderful with cocktails or on their own for snacking. They can be refrigerated for up to a month so I recommend keeping them on hand for unexpected or last minute guests.

Ingredients

• 1 & 1/2 cups of small green (preferably picholine) olives or mix of green and black, strained
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 cup extra-virgin olive oil
• 2 tbsp finely grated lemon zest
• 1/4 tsp hot pepper flakes
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary leaves
• 2 bay leaves

Details

Servings 2

Preparation

Step 1

Place olives in heatproof container, set aside. In 8-inch saute pan over medium heat, combine fennel, cumin, coriander seeds; toast, shaking constantly, until fragnant, 2 to 3 minutes. Add to olives. Add oil, lemon zest, hot pepper flakes, thyme, rosemary and bay leaves; toss well. Cover and set aside at room temperature for at least 24 hours so flavous can develop.