Marinated Spanish Olives
You can make and refrigerate this dish up to a week ahead of time. The flavors improve as the olives marinate. Use a mortar and pestle, meat mallet or rolling pin to crush the coriander seeds and 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) |
Combine the first 8 ingredients in a bowl. Cover and marinate in the refrigerator for at least 8 hours.
Serve at room temperature.
Garnish with rosemary sprigs, if desired.
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6 servings (4 olives each);
Calories
49 (66% from fat);
Fat 3.6g;
Protein 0.2g;
Carbohydrates 3.1g;
Fiber 0.2g;
Cholesterol 0mg;
Iron 0.4g;
Sodium 322mg;
Calcium 13mg
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