Or Alternative Title : Cracked green olives with garlic, lemon and coriander seeds.
First of all, find yourself an Olive tree, or maybe even an old Cypriot Yiayia willing to give you some of her haul.
Of course if this is not possible, get the largest green olives you can find. The pack my mum buys from the Asian grocer weighs around 500g.
We want to crack them, so bash them once (maybe with a pestle or a rolling pin) place them in a container and add 1 tbsp crushed coriander seeds, half a lemon which you have cut into slices, 2-3 cloves of garlic, which have also been bashed 😉 and a drizzle of olive oil.
Leave them at least overnight, if you can leave them alone long enough, to marinate, infuse and marry the flavours.
Enjoy with grilled halloumi, Greek dips and pitta bread, as part of a mezze plate.
Maybe followed by a cup of strong Greek coffee?
At Anna’s Kitchen Table 