Spicy Marinated Olives Recipe
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Pack a few extra plates, cups, knives and forks, etc. Consider washable plastic rather than disposable.

Bring lap-size cloth napkins, because paper products can get soggy. Inexpensive dish towels make great picnic napkins.

Spicy Marinated Olives

1 t. whole coriander seeds

1 t. whole cumin seeds

1/4 C. extra-virgin olive oil

2 T. sherry vinegar or champagne vinegar

1/2 t. salt

1/2 t. paprika

1/2 t. crushed red-hot pepper flakes

1 bay leaf (optional)

2 cloves garlic, minced

2 cups black ripe pitted olives, or green ripe olives, or stuffed manzanilla olives, or a combination, as desired

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.

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Mushroom Pate
Tomato & Onion Pie
Spicy Creole Beans
Herbed Green Beans
Spicy Marinated Olives
Baked Beans
Dr. Pepper Beans
Tomato Roquefort Tart
Caribbean Picnic Pie
Stuffed Eggs
Vidalia Onion Tart
Tomato Trio

 

 

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