Marinated Lindsay® Olives are the perfect treat to have on hand for a quick appetizer or salad accompaniment. Delicious the first day, and even better next week, these make for a tasty trick to keep up your sleeve for those unexpected entertaining
INGREDIENTS (for 1 servings):
- 1 teaspoon whole coriander seeds
- 1 teaspoon whole cumin seeds
- 1/4 cup extra virgin olive oil
- 2 tablespoons sherry vinegar or champagne vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red hot pepper flakes
- 1 bay leaf (optional)
- 2 cloves garlic, minced
- 2 cups Lindsay® Black Ripe Pitted Olives, or Lindsay® Green Ripe Select, or Lindsay® Spanish Olives, or a combination
PREPARATION:
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 or add to a tossed green salad