Marinated olives make a great snack or a appetizer for your table. An easy finger food, this recipe with its blend of flavors is easy and can be kept in the refrigerator for months. The oil that they are marinated in also makes a great salad dressing or flavored oil for cooking.
1 lb unpitted large green olives, drained
4 garlic cloves, peeled
2 tsp coriander seeds
1 small lemon
4 sprigs of fresh thyme
4 feathery stalks of fennel
2 small fresh red chilies
pepper
Extra virgin olive oil
To allow the olives to absorb the flavors you can use a rolling pin to bash them lightly so that they crack slightly, or take a knife and cut a lengthwise slit in each olive as far as the stone. Using the flat side of the knife lightly crush each garlic clove. Crack the coriander seeds. Cut the lemon with its rind into small chunks.
Put the olives, garlic, coriander, lemon, thyme sprigs, fennel, and chilies, if using, in a large bowl and toss together. Season with pepper to taste. Pack the ingredients tightly into a glass jar with a lid. Pour in enough olive oil to cover the olives, then seal the jar tightly.
Let the olives stand at room temperature for 24 hours, then refrigerate for 2 weeks or more. From time to time, gently give the jar a shake to re-mix the ingredients. Return the olives to room temperature and remove from the oil to serve.
