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| Cypriot Lemon-Coriander Olives Recipe |
Category: Condiments
Rating:
N/A
Servings: 4
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Ingredients
1/2 cup cracked green olives; preferably mediterranean
1/2 teaspoon coariander seeds; coarsely ground or more t
1 garlic clove; cut into slivers
1/2 unpeeled lemon; cut into small chunks
1 tablespoon fresh lemon juice
3 tablespoon extra virgin olive oil
Cooking 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 1/2 cup olives. PER 1/4 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)
condiments,mediterrane
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