Recipes / Garlic

Garlic & Lemon Marinated Olives

Serve these unique olives as part of an antipasto platter.

1 pound brined Kalamata olives, rinsed and drained
Rind of 1 lemon, cut into fine strips
3 finely sliced cloves of garlic
1 tablespoon coriander seeds
2 bay leaves
1/4 cup balsamic vinegar
Extra-virgin olive oil

Make a small incision in the side of each olive to allow the marinade to penetrate thoroughly. Layer the olives in a sterilized jar with the lemon rind, garlic, coriander seeds and bay leaves. Pour the balsamic vinegar over the mixture and then add enough oil to cover the olives. Seal the jar and set aside in a cool dark place to marinate for one week.

Makes 1 pound marinated olives.

From “The Essential Vegetarian Cookbook,” Borders Group, Inc., 2005.

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