Source: Lindsay®

These spicy olives keep these in the refrigerator for up to a month. Great to munch on as a snack or serve as an appetizer.

Servings

1 tsp coriander seeds
1 tsp cumin seeds
0.25 cup extra virgin olive oil
2 tbsp sherry vinegar (or champagne vinegar)
0.5 tsp salt
0.5 tsp paprika (preferrably smokes)
0.5 tsp hot red pepper flakes , crushed
0.25 oz bay leaf (optional)
2 medium garlic cloves , minced
13 oz Lindsay® Pitted California Ripe Olives (or Lindsay® Naturals Green Ripe California Pitted Olives, or Lindsay® Pimiento Stuffed Spanish Manzanilla Olives, or a combination)

1 Toast coriander and cumin seeds 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.
3 Serve at room temperature with wooden picks as an appetizer or add to a tossed green salad. Makes 1 dozen appetizers, about 2 cups olives.