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November 2004 Issue
Olives
by J. Sinclair
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These marinated olives can be made a few days before Thanksgiving and used throughout the holiday season. Simply mix them together and store them in the refrigerator. Just make sure you make a big batch -- they'll go fast!

 

Marinated Olives

Marinated olives have a lot more flavor than typical brined olives and are wonderful when paired with a dish of hummus and fresh vegetables.
  • 1 tsp. whole coriander seeds
  • 1 tsp. whole cumin seeds
  • 1/4 c. extra virgin olive oil
  • 2 T. champagne vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. paprika
  • 1/2 tsp. crushed red hot pepper flakes
  • 2 cloves garlic, minced
  • 2 cups pitted olives (I like a combination of black and green)
Toast the coriander and cumin seeds in a small skillet over medium heat, shaking the skillet occasionally, until the seeds are fragrant, 2 to 3 minutes.

In a jar with a tight fitting lid, combine the seeds and the remaining ingredients except the olives. Cover and shake well. Add the olives; cover and shake well to coat the olives with marinade. Refrigerate for at least 2 hours or up to 1 month before serving.

  • Yields: 12 servings
  • Preparation Time: 10 minutes, plus chilling time
 

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