Yield: 1 servings
|1½ cup||Rinsed and drained brine-cured; (about 10 ounces)|
|9||Thin round slices of lemon|
|1 teaspoon||Coriander seeds; crushed|
|1 teaspoon||Black peppercorns; crushed coarse|
|1 cup||Olive oil|
In a 2-cup decorative jar make layer of ½ 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.
Makes about 1½ cups.
Gourmet December 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.