Cumin and Coriander Marinated Olives
12
piecesServes
15
minutesPreparation Time
Ingredients
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
- Peel from ½ lemon, cut into thin strips
- 1 1/2 McCormick Cumin Seeds
- 1 1/2 McCormick Coriander Seeds Ground
- 1 McCormick Garlic Granules
- 1/4 McCormick Onion Flakes
- 3 cups assorted drained olives
Directions
- Mix all ingredients except olives in medium bowl until well blended. Add olives; toss to coat well.
- Cover and refrigerate at least 6 hours or up to 5 days, stirring occasionally.
Recipe Tip
To toast and crush seeds: Place cumin seeds in small dry fry pan on medium heat. Cook 2 to 3 minutes or until aromatic, shaking pan occasionally. Remove from pan. Coarsely crush seeds with a mortar and pestle. Or, place seeds in a large re-sealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy fry pan until coarsely crushed.
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