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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spicy Marinated Olives

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.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	96.7

Total Carbs	2.5 g

Dietary Fiber	0.1 g

Sugars	0.0 g

Total Fat	9.9 g

Saturated Fat	0.7 g

Unsaturated Fat	0.4 g

Potassium	8.6 mg

Protein	0.1 g

Sodium	332.8 mg

Dietary Exchanges 9.9 Fat, 0.0 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 tsp salt 0.5
0 1/2 tsp paprika 0.5
0 1/2 tsp hot red pepper flakes 0.25
0 1/4 oz bay leaf 2.0
2 each medium garlic cloves 13.0
13 oz Lindsay® Pitted California Ripe Olives 1.0
1 tsp coriander seeds 1.0
1 tsp cumin seeds 0.25
0 1/4 cup extra virgin olive oil 2.0
2 tbsp sherry vinegar

Directions

Toast coriander and cumin seeds a small skillet over medium heat, shaking skillet occasionally, until seeds are fragrant, 2 to 3 minutes.
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. Makes 1 dozen appetizers, about 2 cups olives.