RECIPE
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
Spanish cooking@home
by cooking mania
