Marinated Spanish Olives
by CookingLow-Fat.com

When I saw this recipe in the latest issue of Cooking Light® magazine, my mouth started watering within seconds.  Try to picture a pretty glass bowl filled with large Spanish olives, covered with olive oil and herbs, delicious!  If you love olives, this week's feature recipe is for you!  

Ingredients:

24 large Spanish olives
2 T. sherry vinegar
1 T. olive oil (when taste matters most, always use extra-virgin)
2 tsp. coriander seeds, crushed
1 tsp. thyme
1 tsp. rosemary, crushed
1/2 tsp. crushed red pepper
2 garlic cloves, diced or thinly sliced

Directions:

* Simply combine all the ingredients in a covered bowl and marinate in the refrigerator overnight, or for at least 8 hours. 

* Garnish with fresh rosemary sprigs if desired and serve. I'm sure they would be just as good cold, but Cooking Light® recommends serving them at room temperature, so that's what we'll do.

( This recipe can be made a week ahead and the flavors will improve as the olives marinate.)

Makes 6 servings

Serving size: 4 olives 
Cal 49
Fat 3.6g
Chol 0mg
Carbs 3.1g
Protein 0.2g
Sodium 322mg
Fiber 0.2g

Source: Cooking Light, September 2002

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