Cinnamon Scented Olives

This is one recipe where you really get your bang for your buck. Fragrant, punchy, and a little spicy, these olives deliver a unique and intense flavor for minimal effort. This easy make ahead snack or appetizer cooks in less than 10 minutes. Let it sit in your fridge for at least a day, then just put them into a bowl and serve. Serve this as part of a mezze platter or as a holiday appetizer.

NOTES AND SUBSTITUTIONS

COOKING POT

Use a the smallest pot you have. The more narrow the space, the higher the liquid will go, and you want the marinade high enough to cover the olives.

OLIVES

I used here pitted kalamata olives, but really any type of olive you like would wok well here. A mix of black and green olives would make a nice presentation

SPICES

Ground coriander would work fine if that is what you have. Don't replace the cinnamon stick with powdered cinnamon. Powder would be too strong of a flavor here. Besides, the stick makes for a prettier presentation.

RED PEPPER FLAKES

I use Aleppo red pepper flakes, as they have a mellow fruity flavor that works great here. However, regular chilli flakes should work fine. Don't go too spicy- you just want a mild background flavor with the chili.

GARLIC

Crush the garlic clove pretty firmly to release some of the oils. Keep the clove whole, however. Do not chop the garlic. It will make the flavor too overpowering.

Cinnamon Scented Marinated Olives

4-5 servings

Prep Time 2 mins

Cooking Time 5 mins Total Time 7 mins

INGREDIENTS

• 1/2 cup red wine vinegar

• 3 tbsp water

• 2 large pinches of sugar

• 4-5 sprigs fresh thyme

• 1/2 tspn coriander seeds

• 1 cinnamon stick

• 1/8 tspn red pepper flakes, or more to taste

• 1 large garlic clove, crushed

• 1 10.5 oz jar kalamata olives

DIRECTIONS

1) Put all ingredient except the olives into a small pot and bring to a simmer for 5-10

minutes.

2) Add the olives and press down makes sure they are covered by the liquid Cover the

pot, let simmer for 1 minutes, then turn off the heat.

3) Allow the olives to sit in the pot at least 30 minutes, ideally until it they cool down to

room temperature. Transfer to a tupperware and let sit in the refrigerator at least a day.