Lemon and Coriander Marinated Olives

Name: Lemon and Coriander Marinated Olives
Prep time: PT0D0H0M
Cook time: PT0D8H5M
Total time: PT0D8H5M
Yield: 8–10
Ingredients: 1 lemon, plus 1 ⁄ 4 cup fresh lemon juice; 1 lb. cracked (but not pitted) green olives; 1 ⁄ 3 cup extra-virgin olive oil; 2 Tbsp. coriander seeds, cracked; 4 garlic cloves, smashed; 3 fresh or dried bay leaves

Chunks of lemon and cracked coriander seeds lend a bright flavor to this no-cook appetizer.

Serves
8–10
Time
8 hours 5 minutes

ANDRÉ BARANOWSKI

By SAVEUR Editors

Published on April 10, 2008

Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives. When making this dish, we prefer to use the nutty, cracked Cypriot olives called kipriakes elies, but you can use Italian cerignola or Spanish gordal olives and get equally good results.

Featured in “Bold Flavors, Ancient Roots” by William Woys Weaver in the May 2008 issue.

Ingredients

1 lemon, plus ¹⁄₄ cup fresh lemon juice
1 lb. cracked (but not pitted) green olives
¹⁄₃ cup extra-virgin olive oil
2 Tbsp. coriander seeds, cracked
4 garlic cloves, smashed
3 fresh or dried bay leaves

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Instructions

Step 1

Cut the lemon into wedges lengthwise, then cut each wedge crosswise into ½-inch-thick pieces. In a large bowl, toss together the lemon pieces, lemon juice, olives, oil, coriander, garlic, and bay leaves. Cover with plastic wrap and refrigerate for at least 8 hours or up to 1 month. Bring the olives to room temperature before serving.

Cut the lemon into wedges lengthwise, then cut each wedge crosswise into ½-inch-thick pieces. In a large bowl, toss together the lemon pieces, lemon juice, olives, oil, coriander, garlic, and bay leaves. Cover with plastic wrap and refrigerate for at least 8 hours or up to 1 month. Bring the olives to room temperature before serving.