Coriander seeds are toasted in olive oil until fragrant, then tossed with Castelvetrano olives and bay leaves for this impressive four-ingredient appetizer.
Ingredients
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2 teaspoons extra-virgin olive oil
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1 tablespoon coriander seeds, lightly cracked
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2 cups Castelvetrano olives, drained
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2 small bay leaves
Description
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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.
