Oh man, these were good! Perfect for holiday fare as you can make them up to a week in advance. I went with a mild, pitted Greek olive from Whole Foods. Over the holidays, I'll be easily making 2x to 3x the quantity. Grab & go takes the stress out of the holidays. This one fits the bill perfectly.
Marinated Spanish Olives
Cooking Light
Outstanding Rate the Recipe Read Reviews (11)
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.
Yield
6 servings (serving size: 4 olives)
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
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.
Nutritional Information
Calories:49 (66% from fat)
Fat:3.6g (sat 0.1g,mono 2g,poly 1.4g)
Protein:0.2g
Carbohydrate:3.1g
Fiber:0.2g
Cholesterol:0.0mg
Iron:0.4mg
Sodium:322mg
Calcium:13mg
Karen Levin, Cooking Light, SEPTEMBER 2002
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=344090
Marinated Spanish Olives
Cooking Light
Outstanding Rate the Recipe Read Reviews (11)
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.
Yield
6 servings (serving size: 4 olives)
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
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.
Nutritional Information
Calories:49 (66% from fat)
Fat:3.6g (sat 0.1g,mono 2g,poly 1.4g)
Protein:0.2g
Carbohydrate:3.1g
Fiber:0.2g
Cholesterol:0.0mg
Iron:0.4mg
Sodium:322mg
Calcium:13mg
Karen Levin, Cooking Light, SEPTEMBER 2002
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=344090