Green Olives Coriander is Healthy Dish, Must Try It Once In Your Lunch.
Makes 1 liters/1 1/4 Pints
Green Olives In Brine Drained 600 G/1 1/4 Lb
Coriander Seeds 3 Tablespoon Coarsely Crushed
Lemon 1 Cut In thin Slices
Orange Pared Zest Of 1
Garlic Cloves Sliced
Sprigs Of Thyme 2-4
Fresh Red Chilli 1 Slit (Length-ways and seeded)(Optional)
Lemon Juice 5 Tablespoons
Orange Juice 3 Tablespoons
Fruity Olive Oil About 375 ML/12 Fl Oz
1- Taste one or two of the olives. if they are very salty, rinse in lukewarm water and dry on paper towels. Place the olives in a bowl, add the coriander, lemon slices, Orange zest and garlic and toss to mix thoroughly.
2- Transfer the olives to a large jar and add the thyme, and the chilli. If you are using it, beat the lemon and orange juice together with the olive oil and pour over the olives to cover them. cover the jar and keep at mom temperature for 1 day, shaking often. Store in the refrigerator for up to 1 month.
3- An hour or two before you want to eat , bring the olives to room temperature. Serve with crusty bread and young, fresh.,unsalted cheese, such as a french goats' cheese, Greek Manouri or Italian ricotta.
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