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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.

Prep Time: 15 minutes
Cook Time: 3 minutes
Difficulty: Easy

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
1 Fat
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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1 tsp  coriander seeds
1 tsp  cumin seeds
0 1/4 cup  extra virgin olive oil
2 tbsp  sherry vinegar
0 1/2 tsp  salt
0 1/2 tsp  paprika
0 1/2 tsp  hot red pepper flakes
0 1/4 oz  bay leaf
2 each  medium garlic cloves
13 oz  Lindsay┬« Pitted California Ripe Olives
  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.

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