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Warm Spiced Olives

Scott Phillips

Yield: Yields 2 cups

Servings: 8 to 10

This recipe gives you two hors d’oeuvres in one—fragrant spiced olives and an infused oil that’s perfect for dipping crusty bread.


  • 1 tsp. coriander seeds
  • 1/2 cup extra-virgin olive oil
  • 3 4×1-inch strips orange zest
  • 1-1/2 tsp. finely chopped garlic
  • 1/4 tsp. crushed red pepper flakes
  • 2 cups mixed unpitted olives
  • 1 Tbs. Pernod (optional)
  • Crusty bread

Nutritional Information

  • Calories (kcal) : 190
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 0
  • Sodium (mg): 510
  • Carbohydrates (g): 4
  • Fiber (g): 0
  • Protein (g): 1


  • Using a mortar and pestle, lightly crush the coriander seeds. Transfer to a 1-quart saucepan and cook over medium heat, stirring, until fragrant and lightly browned, about 1 minute. Stir in the olive oil, orange zest, garlic, and red pepper flakes. Cook, stirring often, until the garlic is fragrant but not browned, about 1 minute after the oil begins to sizzle. Add the olives and Pernod, if using. Warm the olives through, stirring often, about 1 minute. Strain the oil into a small serving bowl. Transfer the olives to another serving bowl. Serve with bread for dipping.


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Reviews (1 review)

  • lovestoeat70 | 11/13/2016

    Great quick appetizer, especially when your dinner menu is on the heavy side. One note: I would have strained the oil through a coffee filter or paper towel to remove some of the grit that did pass through my sieve and ended up at the bottom of the oil serving dish. Didn't affect the flavor, just presentation.

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