Marinated Spanish Olives Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Karen Levin
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.
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)
Instructions
- 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.
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