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 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.
