INGREDIENTS:

24 large unpitted Spanish Olives

2 tablespoons sherry vingear

1 tablespoon extra virgin olive oil

2 teaspoons coriander seeds (crushed)

1 teaspoon dried thyme

1 teaspoon dried rosemary (crushed)

1/2 teaspoon crushed red pepper flakes

2 garlic cloves thinly sliced

Fresh rosemary sprigs (optional)

DIRECTIONS:  combine first 8 ingredients in a bowl.  Cover and marinate in refrigerator at least 8 hours.

SERVINGS: 4 olives  calories 49, carbs 3 gms, protein 0