Ideally the
olives should be marinated for at least a week for the full flavour
of the lemon and coriander to be absorbed.
2lb/900g black or green
olives, drained if in brine
2tbsp coriander seeds
2 small lemons, thinly sliced
olive oil
sprigs of parsley for garnish
1. Pick
over the olives and discard any bruised ones. With a thin, sharp knife
cut 2 or 3 shallow slits into each. Wash them well in cold 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 mixture
into the jars, adding slices of lemon evenly throughout.
5. Pour olive oil
slowly into each jar until it reaches the brim. Seal the jars with
the lids and store in a cool place for at least a week before serving.
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