Serve with charcuterie, garnish for a salad, drop a couple in a martini, or simply serve as an hors d'oeuvre. Put in a pretty jar tied with a strand of ribbon, and you'll have an awesome hostess gift.
Ingreadient
- ¾ cup pimento-stuffed green olives, drained
- ¾ cup kalamata olives, drained
- 9 thin lemon slices
- 2 tablespoons capers, drained
- 1 teaspoon crushed coriander seed
- ½ teaspoon coarsely ground black peppercorns
- ½ teaspoon crushed red pepper flakes
- 1 cup good-quality extra-virgin olive oil
Direction
- Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
- Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.
