Lemon and Coriander Marinated Olives
1 lb. cracked (but not pitted) green olives
1⁄3 cup extra-virgin olive oil
1⁄4 cup fresh lemon juice
2 tbsp. whole cracked coriander seeds
4 garlic cloves, bruised
3 fresh or dried bay leaves
1. In a large bowl, mix olives with oil, lemon juice, coriander, garlic, and bay leaves.
2. Cut lemon into wedges lengthwise; cut each wedge crosswise into 1⁄2"-thick pieces. Add lemon pieces to olives; stir well to combine. Cover olives with plastic wrap and refrigerate for at least 8 hours or up to 1 month. Bring the olives to room temperature before serving.
SERVES 8 – 10