Recipe by Chef floWer
My parents were taught as a child in Cyprus how to prepare their own olives, it's a long process but this is worth it. The raw green olives are split in half with a special stone but seed still intact, this allow the brine (salty water) to soak into the olives. The olives are then jarred with the brine and stored away for months. This recipe is not that process but it's the way it's marinated for Mezze's. Measurements are for personal preference only, you could use less lemon if you don't prefer it to be tangy. Enjoy
Top Review by Sue Lau
These are excellent and chock full of flavor that would enhance any Mediterranean or Middle Eastern meal. Thanks for sharing this easy and wonderful recipe. Everyone enjoyed. ~Sue
- 200 g green olives, large size
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, crushed
- 1 lemon, juice of
- 1 tablespoon coriander seed, which has been crushed with a mortar and pestle
- 1⁄8 teaspoon red chili pepper flakes (optional)
Directions See How It's Made
- Place green olives, olive oil, garlic, lemon juice, crushed coriander seeds and chilli (if you are using it) in a bowl. Mix well.
- Serve with slices of bread (to soak the juices), tomatoes, feta cheese or fried Haloumi cheese, Hummus dip and pickled vegetables.
- Olives to be eaten within three days or flavour will change dramatically.