Cumin and Coriander Marinated Olives

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Olive oil 1/3 cup
White wine vinegar 1/4 cup
Lemon zest 2 tbsp
Cumin Seed 400 g 1 1/2 tsp
Coriander Seed 285 g 1 1/2 tsp
Minced garlic 1 tsp
Red Pepper, Crushed 350 g 1/4 tsp
Assorted drained olives 3 cups


Mix all ingredients except olives in medium bowl until well blended. Add olives; toss to coat well. Cover. Refrigerate at least 6 hours or up to 5 days, stirring occasionally.


Chef's Tip: To toast and crush seeds: Place cumin and coriander seeds in small dry skillet on medium heat. Cook 2 to 3 minutes or until aromatic, shaking pan occasionally. Remove from pan. Coarsely crush seeds with a mortar and pestle. Or, place seeds in a large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until coarsely crushed.

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