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An easy and delicious appetizer or side dish.


1 teaspoon whole coriander seeds

1 teaspoon whole cumin seeds

1/4 cup extra-virgin olive oil

2 tablespoons sherry vinegar or champagne vinegar

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon crushed red-hot pepper flakes

1 bay leaf (optional)

2 cloves garlic, minced

2 cups black ripe pitted olives, green olives, and/or stuffed olives

Toast coriander and cumin seeds in 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 about one dozen appetizers.

Recipe Search: If you've been looking for a favorite old-time Buffalo News recipe and are unable to find it, send a postcard to Kitchen Archives, Features Department, The Buffalo News, P.O. Box 100, Buffalo, N.Y. 14240. We'll do our best to print some of the most often requested recipes. Requests cannot be acknowledged individually.

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