Gourmet Green Olives

Recipe by Zurie
READY IN: 15mins
YIELD: 1 jar


  • 9 -10
    ounces green olives in brine, pref. pitted, and weighed after draining. (This is about 280 - 300 g)
  • 2
    tablespoons coriander seeds, crushed in mortar and pestle
  • 12
    lemon, cut onto thin slices and halved again (remove the pips)
  • 1
    orange, zest of, grated (not finely grated and avoid white pith)
  • 2
    garlic cloves, sliced
  • 4
    sprigs fresh thyme, leaves stripped from the stems
  • 1
    hot pepper, seeded and then finely chopped (optional)
  • 1
    tablespoon sugar
  • 4
    tablespoons lemon juice, fresh
  • 5
    tablespoons orange juice, fresh
  • 1 - 1 12


  • Put the drained olives in a glass or ceramic bowl.
  • Add all the flavourings from the crushed coriander seeds down to the fresh orange juice, and toss well. (Coriander seeds are widely used in SA cooking. They'll be even more aromatic if slightly scorched in a small pan, shaken over high heat).
  • Transfer the olives in marinade to a large, very clean, or sterilised jar.
  • Pour in olive oil to cover.
  • Shake the jar, screw on top, and allow to marinate for 1 - 2 days at least, in fridge, but will be fine at cool room temperature. It's better to marinate for longer!