Jamie Oliver

Marinated Mediterranean olives

With crushed coriander seeds and strips of lemon zest

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Marinated Mediterranean olives

Serves 6
Cooks In5 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    215
    11%
  • Fat
    22.0g
    31%
  • Saturates
    3.4g
    17%
  • Protein
    0.8g
    2%
  • Carbs
    2.5g
    1%
  • Sugar
    0.1g
    0%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    215
    11%
  • Fat
    22.0g
    31%
  • Saturates
    3.4g
    17%
  • Protein
    0.8g
    2%
  • Carbs
    2.5g
    1%
  • Sugar
    0.1g
    0%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1½ tablespoons coriander seeds
  • 1 lemon
  • 200 g Kalamata olives
  • 200 g green queen olives
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper
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Method

Use a pestle and mortar to crush the coriander seeds, but don’t let them get too fine. Peel off long thick strips of lemon zest and place in a bowl with the olives. Squeeze the lemon then top with 3 times as much extra virgin olive oil. Add salt, pepper and the crushed coriander seeds. Pour the dressing over the olives and leave to marinate. The longer you leave them, the better they’ll taste.

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