Recipe - Cypriot Lemon-Coriander Olives

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

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
One half cup olives. PER One fourth 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 citrusspiked 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 botulismfriendly 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 MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 07,
1998