Marinated olives


This recipe makes a great appetiser or snack.   Keep some bread on hand to soak up some of the excess juice. (In fact, why not try the Pide recipe posted earlier.)

300 g green olive, large size
4 tablespoons extra virgin olive oil
3 garlic cloves, crushed
1 lemon, juice of
1 tablespoon coriander seed, which has been crushed with a mortar and pestle
1/8 teaspoon red chili pepper flakes

Place all of the ingredients in a bowl. Mix well and serve. You can store them for a few days, but it’s best to eat them quickly.

Leave a Comment

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.