Marinated Olives

1. 1

   Rinse the olives thoroughly under cold running water.

2. 2

   Crack them with a hammer or the side of a heavy chefs knife (be careful not to crack the pit).

3. 3

   In a large glass jar, place a single layer of olives and sprinkle them with coriander seeds and oregano.

4. 4

   Scatter a few slices of garlic on top and make another layer in the same way.

5. 5

   Continue until you have used all the olives and spices, then add enough olive oil so that the olives are completely covered.

6. 6

   Leave in a dark place for 2 to 3 weeks.

7. 7

   Drain and serve as needed and, after the olives have been consumed, use the oil for a vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.