Source: dLife

Spicy coriander, thyme, and rosemary marinated Spanish olives.

Servings

24 large black olives, canned , unpitted (Spanish)
2 tbsp sherry vinegar
1 tbsp extra virgin olive oil
2 tsp coriander seeds , crushed
1 tsp ground thyme
1 tsp dried rosemary , crushed
0.5 tsp hot red pepper flakes
2 medium garlic cloves , thinly sliced
1 pinch fresh rosemary (optional)

1 Add olives, vinegar, oil, coriander, thyme, rosemary, red pepper, and garlic to a medium bowl. Wrap with plastic wrap and chill for at least 8 hours. Remove from refrigerator at least 20 minutes before serving and top with rosemary sprigs.

These can be made and refrigerated 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.