Spanish Tapas- Marinated Olives

These olives were delicious and sooooo flavorful.  Last week we had yet another Spanish Tapas night, with Pimientos de Padron, Spanish Tortilla, Spanish bread, Marinated Manchego cheese (recipe coming later), and fresh fruit.  Tapas nights are always popular with my family.  (Although some of the kids opted for plain olives rather than these deliciously garlicky ones.) 

Marinated Olives
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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