| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | December 19 | 1 | servings | |
INGREDIENTS
| 1 1/2 | c | Rinsed and drained brine-cured; (about 10 ounces) |
| ; greenolives | ||
| 9 | Thin round slices of lemon | |
| 1 | ts | Coriander seeds; crushed |
| 1 | ts | Black peppercorns; crushed coarse |
| 1 | c | Olive oil |
INSTRUCTIONS
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. Makes about 1 1/2 cups. Gourmet December 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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