Olives Marinated In Coriander Recipe

Prepare olives

If olives are whole with pits and you prefer pitted, slightly crush each olive with the flat side of a knife and remove pits, or buy pre-pitted. Rinse briefly if packed in heavy brine and drain well. Place the olives in a medium mixing bowl.

Prepare coriander and aromatics

Roughly chop the coriander leaves and finely chop the tender stems. Thinly slice the garlic cloves and zest the lemon. Measure and combine lemon juice, lemon zest, chopped coriander leaves and stems, sliced garlic, red pepper flakes (if using), ground cumin, smoked paprika, sea salt, and black pepper.

Combine marinade

Pour the extra-virgin olive oil over the measured aromatics and herbs. Whisk gently to combine so the spices and lemon integrate with the oil. Taste quickly and adjust salt or lemon juice as desired (remember flavors will meld while marinating).

Marinate olives

Pour the oil-herb mixture over the olives in the bowl, tossing gently so the olives are evenly coated. Add thin lemon slices if using. Transfer the olives and marinade to a jar or airtight container, pressing the olives down so they're mostly submerged in oil. Seal and refrigerate for at least 4 hours, ideally overnight, to allow flavors to develop. Bring to room temperature for 20–30 minutes before serving.

Shortly before serving, taste and adjust seasoning: if the marinade tastes flat, stir in another 1/2 teaspoon lemon juice or a pinch more salt. Scatter extra chopped coriander leaves over the olives and sprinkle the toasted pine nuts or slivered almonds on top if using.

Transfer marinated olives to a shallow serving bowl so some of the marinade pools around them — this is great for dipping crusty bread. Serve with toothpicks or small forks as a snack or appetizer.

Storage: keep leftover marinated olives refrigerated in their oil for up to 2 weeks. Bring to room temperature before serving and discard any olives that develop off odors or flavors.