Marinated green and black olives with lemon zest and coriander seeds
Servings 0 Appetizer for 4 people plus leftovers
Ingredients
- 150 g of black olives
- 150 g of green olives
- Zest of 1/2 lemon
- 1 bunch of parsley
- 1 clove of garlic
- Dried chili pepper
- 1 tablespoon of coriander seeds
- Extra virgin olive oil
Instructions
- Drain the olives and collect them in a bowl.
- Chop the lemon zest parsley, chili pepper to taste and garlic, scrape them into the olives along with the lightly crushed coriander seeds. Drizzle with enough extra virgin olive oil to make the olives shimmer.
- Stir and set aside, in the refrigerator or in a cool place until dinner time.
- Keep the leftovers in the refrigerator covered with clingfilm and bring to room temperature before serving.
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