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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1 teaspoon coriander seeds |
two 7-ounce jars kalamata or other brine-cured black olives (about 3 cups) |
1/2 lemon |
8 fresh thyme sprigs |
1 1/2 cups olive oil |
Directions:
1. In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool. With a mortar and pestle or with bottom of a heavy skillet coarsely crush seeds. Drain olives and thinly slice lemon. With flat side of a large knife lightly bruise thyme and in a bowl stir together all ingredients. Marinate olives, covered and chilled, at least 3 days and up to 1 week. Bring olives to room temperature, about 15 minutes, before serving.
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