Ingredients:
1 lb. of assorted olives.
1/3 cup of extra virgin olive oil
Zest of 1 lemon, in long strips from a vegetable peeler
2 tablespoons of whole coriander seeds, lighly crushed
1/2 tablespoon black peppercorns, lightly crushed
3 dried bay leaves
red chili flakes (optional, to taste)
First combine and drain your olives in whatever proportion you like.
In a wide-mouth mason jar, add all the ingredients and make sure that all the olives are covered with the oil. Let the flavors infuse for at least an hour at room temperature. Cover and refrigerate overnight to up to a month.
This recipe is highly versatile and can be changed as desired:
– 1/2 tsp. of dried rosemary, 1 tsp. fennel seed and 1 tsp. of dried thyme.
– 1 tsp oregano, 1 tsp basil, 1/2 tsp rosemary