Can be prepared in 45 minutes or less but requires additional unattended time.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1 1/2 cups (about 10 ounces) rinsed and drained brine-cured green olives
9 thin round slices of lemon
1 teaspoon coriander seeds, crushed
1 teaspoon black peppercorns, crushed coarse
1 cup olive oil
Preparation
In a 2-cup decorative jar make layer of 1/2 cup of the olives, top it with 3 slices of the lemon, and sprinkle the lemon with a third of the coriander seeds and a third of the peppercorns. Make 2 more layers in the same manner, pour the oil into the jar, and chill the olives for 2 weeks. The olives keep for several months, chilled. Serve the olives at room temperature as an hors d'oeuvre or as a garnish for salads.
