Coriander, Lemon and Sun-Dried Tomato Marinade for Olives
Print recipe
| Serves | 1 jar |
| Prep time | 24 hours, 5 minutes |
| Dietary | Vegetarian |
| Meal type | Appetizer, Condiment, Salad, Side Dish, Snack, Starter |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day |
| Region | Spanish |
| By author | Karen S Burns-Booth |
A fabulous and unusual marinade especially good with green olives; green olives are marinated with sun-dried tomatoes, coriander seeds, mixed peppercorns and fresh lemon zest for an amazing flavour explosion of tastes and textures.
Ingredients
- 100ml Extra Virgin Olive Oil
- 25ml Oil from a jar of Sun-Dried Tomatoes
- zest from 1 Large Lemon
- 2 Sun-Dried Tomatoes, in oil (drained and chopped into small pieces)
- 1 teaspoon crushed Coriander Seeds
- 1/2 teaspoon Mixed Peppercorns
- 150g Green Olives in brine (drained and rinsed)
Note
A fabulous and unusual marinade especially good with green olives; green olives are marinated with sun-dried tomatoes, coriander seeds, mixed peppercorns and fresh lemon zest for an amazing flavour explosion of tastes and textures.
Directions
| Step 1 | Place all the marinade ingredients, apart from the green olives on a Kilner jar or jar large enough to hold them and the olives and shake well. |
| Step 2 | Add the green olives and allow to marinate for at least 24 hours before serving. |
| Step 3 | Store in the fridge, covered and when the olives are finished, use the marinade for a salad dressing, or to drizzle over baked cheese. |
