Spicy Marinated Olives

4

"Marinated Lindsay® Olives are the perfect treat to have on hand for a quick appetizer or salad accompaniment. Delicious the first day, and even better next week, these make for a delicious trick to have up your sleeve for those unexpected entertaining moments."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 79 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. Toast coriander and cumin seeds in a small skillet over medium heat, shaking skillet occasionally, until seeds are fragrant, 2 to 3 minutes.
  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
You might also like

Reviews

4

These are so delicious that I tripled the recipe the second time I prepared it and gave away jars of these olives as party favors. I will be making these again for the holidays for sure.

Pretty good. Didn't seem to have enough marinade so after a few days I brought more vingar to a boil with some garlic, salt, olive oil and red pepper flakes. After it cooled I poured it over to...

This recipe was fantastic! I had wish I'd let it marinate several days before having it, but overnight worked. It was ten times better after several days.

I really enjoyed these...thanks for the recipe!