Marinated Olives

Marinated Olives tend to be quite expensive and so buy tins or jars of green olives and marinate them yourself. Serve with a selection of tapas dishes such as spicy potatoes, tortilla and chorizo bites.


Serves 4

225g unpitted green olives

3 cloves garlic

1 tsp coriander seeds

1-2 small red chillies

half lemon cut into chuncks

1 sprig or rosemary

5tbsp  white wine vinegar


With a rolling pin or flat side of a knife flatten the olives and garlic cloves.

Crush the coriander seeds in a pestle and mortar.

Transfer all the ingredients to a clean glass jar and toss well. Add sufficient water to cover and refrigerate for at least 10 days.

Serve your marinated olives at room temperature decorated with a sprig of rosemary.