Cracked green olives; preferably Mediterranean Or plain green olives
1/2 Teelöffel
Coariander seeds; coarsely ground Or more to taste
1
Garlic clove; cut into slivers
1/2
Unpeeled lemon; cut into small chunks
1 Esslöffel
lemon juice fresh
3 Esslöffel
olive oil extra virgin
die Zubereitung:
Combine all ingredients in a bowl. Let marinate overnight at room temperature. If desired, serve garnished with bay leaves or other small unsprayed edible leaves such as olive tree sprigs or lemon leaves. Yields 1/2 cup olives. Per 1/4 Cup: 95 calories, 0 g protein, 0 g carbohydrate, 12 g fat (1 g saturated), 0 mg cholesterol, 782 mg sodium, 1 g fiber.
Excerpt from Sf Chronicle 05/06/98 Food Section see www. Sfgate. Com ; Busted by Hanneman
summer hits and you find yourself lazing away an early evening with your feet up and a glass of chilled white wine in your hand. Since this recipe contains raw garlic - a botulism-friendly marinade ingredient -be sure to store any leftovers in a covered container in the refrigerator. "
