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Marinated
Spanish Olives
[printer friendly
version]
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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