Spiced green olives

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.

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