adapted from Spanish by Pepita Aris
1/2 tsp/2.5 ml coriander seeds
1/2 tsp/2.5 ml fennel seeds
2 garlic cloves, crushed
1 tsp/5 ml chopped fresh rosemary
2 tsp/10 ml chopped fresh parsley
1 TBSP/ 15 ml Spanish sherry vinegar (can sub. balsamic)
2 TBSP/30 ml olive oil
2/3 cup/4 oz/115g black olives*, drained & rinsed
2/3 cup/4 oz/115g green olives*, drained & rinsed
1. Crush the coriander and fennel seeds in a mortar and pestle. Work in the garlic, then add the rosemary, parsley, vinegar, and olive oil. Put the olives in a small bowl and pour the marinade over them. Cover with plastic wrap and chill for up to 1 week.
*Whole olives (not pitted ones) usually have a better flavor.
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