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Olives Marinated with Lemon And Coriander

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Vegetarian , Veg1 1 servings

INGREDIENTS

2 lb Black or green olives; drained if in brine
2 tb Coriander seeds
2 sm Lemons; thinly sliced
Olive oil
1 Sprigs parsley for garnish

INSTRUCTIONS

1. Pick over the olives and discard any bruised ones. With a thin, sharp
knife cut 2 or 3 shallow slits into each. Wash them well in cold water and
drain.
2. Set aside two 1lb / 450g pickling jars.
3. Put the olives into a bowl and combine them with the coriander seeds.
4. Pack the mixture into the jars, adding slices of lemon evenly
throughout.
5. Pour olive oil slowly into each jar until it reaches the brim. Seal the
jars with the lids and store in a cool place for at least a week before
serving.
Converted by MC_Buster.
NOTES : Ideally the olives should be marinated for at least a week for the
full flavour of the lemon and coriander to be absorbed.
Converted by MM_Buster v2.0l.

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