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Cypriot
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Cypriot Lemon-Coriander Olives |
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Cypriot Lemon-Coriander Olives - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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1/2 cup
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Cracked green olives, preferably Mediterranean OR plain green olives |
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1/2 tsp
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Coariander seeds, coarsely ground OR more to taste |
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1
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Garlic clove, cut into slivers |
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1/2
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Unpeeled lemon, cut into small chunks |
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20 ml
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Fresh lemon juice |
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60 ml
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Extra virgin olive oil |
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| Method: |
Combine all ingredients in a bowl. Let marinate overnight at room temperature. If desired, serve garnished with bay leaves or other small unsprayed edible leaves such as olive tree sprigs or lemon leaves.
Yields
1/2 cup olives.
Notes: "These citrus-spiked olives are the perfect nibble when the heat of summer hits and you find yourself lazing away an early evening with your feet up and a glass of chilled white wine in your hand. Since this recipe contains raw garlic - a botulism-friendly marinade ingredient -be sure to store any leftovers in a covered container in the refrigerator. "
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