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.


Olive oil 1/3 cup
White wine vinegar 1/4 cup
Lemon zest 2 tbsp
Club House Cumin Seed 1 1/2 tsp
Club House Coriander Seed 1 1/2 tsp
Minced garlic 1 tsp
Club House Red Pepper, Crushed 1/4 tsp
Assorted drained olives 3 cups

chef's tip

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.


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.

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