Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Rinsed and drained brine-cured; (about 10 ounces) |
| ; greenolives | |
| 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.