Whether you’re snacking during a football game or relaxing in the company of friends, bring a touch of the Mediterranean to the occasion with today’s nibble-ready recipe.

Prep time is 15 minutes, and all of the ingredients should be available at your local natural and organic food store.

Serve with an aromatic Pinot Grigio, fruity Chardonnay or richly flavored Cabernet Sauvignon.

Note: You may also top a salad with these spicy olives.

Spicy Marinated Olives

Makes 1 dozen appetizers (about 2 cups olives)

1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar or champagne vinegar
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon crushed red hot pepper flakes
1 bay leaf (optional)
2 cloves garlic, minced
2 cups drained black olives (or the olive assortment of your choice)

1. Toast coriander and cumin seeds in small skillet over medium heat, shaking skillet occasionally, until seeds are fragrant, 2 to 3 minutes.
2. In jar with tight-fitting lid, combine seeds and remaining ingredients, except olives. Cover; shake well.
3. Add olives; cover and shake well to coat olives with marinade.
4. Refrigerate at least 2 hours or up to 1 month before serving. Serve at room temperature with wooden picks as appetizers or add to tossed green salad.

More Olive Recipes from Our Blog

1. Green Olive Salsa
2. Green Olive Cheddar Dip
3. Olive-Stuffed Goat Cheese Bites
4. Grilled Flatbread with Olive, Orange and Fennel Relish
5. Marinated Olives
6. Greek Pasta Salad
7. Spanish Olive Drizzle

Recipe and photo courtesy of Lindsay Olives

Tomatoes usually come to mind when you think of salsa, but the word actually means “sauce” in Spanish.

In the past, we’ve featured traditional salsa recipes, as well as inventive takes on the classic tortilla topper:

• Tomato Salsa
• Tomatillo Salsa
• Fiery Fruit Salsa
• Charred Red Onion Salsa
• Mango and Black-Eyed Pea Salsa
• Mushroom Salsa with Cilantro
• Baja Fish Tacos with Mango Salsa

Our weekend recipe showcases bold Latin flavors, with a salsa that combines Spanish stuffed olives and chopped apples.

All of the ingredients should be available at your local natural and organic food store.

Green Olive Salsa

1/2 cup chopped Spanish stuffed olives
2/3 cup chopped apples, such as Gala, McIntosh or Granny Smith
2 teaspoons lemon zest
3 teaspoons minced shallot
2 tablespoons chopped roasted red peppers
2 tablespoons chopped yellow peppers
1/4 cup olive oil
Kosher salt and pepper to taste

In large bowl, mix all ingredients. Serve with chips or over grilled salmon, chicken or pork.

Recipe courtesy of Lindsay Olives and Diamond Kosher Salt