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Coriander seeds are toasted in olive oil until fragrant, then tossed with Castelvetrano olives and bay leaves for this impressive four-ingredient appetizer.

Martha Stewart Living, December 2018

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Credit: Justin Walker

Recipe Summary test

prep:
15 mins
total:
15 mins
Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a skillet over medium. Add coriander; cook, stirring occasionally, until fragrant, 3 minutes. Add olives, bay leaves, and 1/4 cup water. Cook, stirring occasionally, until heated through, about 3 minutes. Serve warm.

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