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.
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.