Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives. When making this dish, we prefer to use the nutty, cracked Cypriot olives called kipriakes elies, but you can use Italian cerignola or Spanish gordal olives and get equally good results.
- 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 cloves garlic, bruised
- 3 fresh or dried bay leaves
- 1 lemon