Food & Cooking Recipes Appetizers Warm Olives with Cracked Coriander Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 30, 2018 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Prep Time: 15 mins Total Time: 15 mins Yield: 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. Ingredients 2 teaspoons extra-virgin olive oil 1 tablespoon coriander seeds, lightly cracked 2 cups Castelvetrano olives, drained 2 small bay leaves Directions 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. Rate it Print