Spicy Marinated Olives Recipe

Ingredients <br>- 1 teaspoon whole coriander seeds <br>- 1 teaspoon whole cumin seeds <br>- 1/4 cup extra virgin olive oil <br>- 2 tablespoons sherry vinegar or champagne vinegar <br>- 1/2 teaspoon salt <br>- 1/2 teaspoon paprika <br>- 1/2 teaspoon crushed red hot pepper flakes <br>- 1 bay leaf (optional) <br>- 2 cloves garlic, minced <br>- 2 cups Lindsay® Black Ripe Pitted Olives, or Lindsay® Green Ripe Select, or Lindsay® Spanish Olives, or a combination <br><p></p>Directions <br>step 1: Toast coriander and cumin seeds in a small skillet over medium heat, shaking skillet occasionally, until seeds are fragrant, 2 to 3 minutes. <br>step 2: 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 <br>

Ingredients
- 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

Directions
step 1: Toast coriander and cumin seeds in a small skillet over medium heat, shaking skillet occasionally, until seeds are fragrant, 2 to 3 minutes.
step 2: 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

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