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Appetizers, Spanish | |
| 2 teaspoons coriander seeds, crushed 2 tablespoons sherry vinegar 1 tablespoon extra-virgin olive oil 1 teaspoon dried thyme 1 teaspoon dried rosemary, crushed � teaspoon crushed red pepper 2 garlic cloves, thinly sliced Fresh rosemary sprigs (optional) 24 large unpitted Spanish olives | |
| Combine first 8 ingredients in a bowl. Cover and marinate in refrigerator at least 8 hours. Serve at room temperature. Garnish with rosemary sprigs, if desired. | |
Unrated | |
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