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Ingredients
- 2 lb Black or possibly green olives, liquid removed if in brine
- 2 Tbsp. Coriander seeds
- 2 sm Lemons, thinly sliced
- Â Â Extra virgin olive oil
- 1 sprg parsley for garnish
Directions
- 1. Pick over the olives and throw away any bruised ones. With a thin, sharp knife cut 2 or possibly 3 shallow slits into each. Wash them well in cool water and drain.
- 2. Set aside two 1lb / 450g pickling jars.
- 3. Put the olives into a bowl and combine them with the coriander seeds.
- 4. Pack the mix into the jars, adding slices of lemon proportionately throughout.
- 5. Pour extra virgin olive oil slowly into each jar till it reaches the brim. Seal the jars with the lids and store in a cold place for at least a week before serving.
- NOTES : Ideally the olives should be marinated for at least a week for the full flavour of the lemon and coriander to be absorbed.
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