Warm Olives with Cracked Coriander

warm olives with cracked coriander
Photo: Justin Walker
Prep Time:
15 mins
Total Time:
15 mins
2 cups

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


  • 2 teaspoons extra-virgin olive oil

  • 1 tablespoon coriander seeds, lightly cracked

  • 2 cups Castelvetrano olives, drained

  • 2 small bay leaves


  1. 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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