Cypriot lemon-coriander olives

4 Servings

Ingredients

Quantity Ingredient
½ cup Cracked green olives; preferably Mediterranean OR plain green olives
½ teaspoon Coariander seeds; coarsely ground OR more to taste
1 Garlic clove; cut into slivers
½ Unpeeled lemon; cut into small chunks
1 tablespoon Fresh lemon juice
3 tablespoons Extra virgin olive oil

Directions

Combine all ingredients in a bowl. Let marinate overnight at room temperature. If desired, serve garnished with bay leaves or other small unsprayed edible leaves such as olive tree sprigs or lemon leaves. Yields ½ cup olives. PER ¼ CUP: 95 calories, 0 g protein, 0 g carbohydrate, 12 g fat (1 g saturated), 0 mg cholesterol, 782 mg sodium, 1 g fiber.

Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted by HANNEMAN

Notes: "These citrus-spiked olives are the perfect nibble when the heat of summer hits and you find yourself lazing away an early evening with your feet up and a glass of chilled white wine in your hand. Since this recipe contains raw garlic -- a botulism-friendly marinade ingredient --be sure to store any leftovers in a covered container in the refrigerator. " Recipe by: Marlena Spieler, San Francisco Chronicle (1998) Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 07, 1998

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