Marinated Olives

Directions

1. Drain the olives, rinse once in cold water and dry them well — wet olives will not take up the oil.
2. Toast the coriander seeds in a dry pan for 30 seconds, until fragrant.
3. In a wide bowl, whisk together the olive oil, lemon zest, lemon juice, oregano and chilli flakes.
4. Add the garlic, rosemary and coriander.
5. Fold in the olives until well coated, then transfer to a jar.
6. Seal and refrigerate for at least 12 hours, ideally two days.
7. Take them out half an hour before serving — cold olive oil sets and closes down the aroma.