Green Olives with Coriander


4 sachets (200 g each) green Buffet Olives, drained
25 ml coriander seeds, crushed
grated rind and juice of one lemon
1 large clove of garlic, finely mashed
1 fresh red chilli, seeded and finely chopped
50 ml vert jus
125 ml olive oil

Garnish: Fresh coriander leaves


Combine all the ingredients in a mixing bowl, cover and place in refrigerator overnight.

To serve:
Remove the olives an hour or two before serving from the refrigerator. Cube feta cheese and divide between four salad bowls. Spoon olives and dressing over the cheese. Garnish with fresh coriander leaves.

Another idea is to use a large salad bowl and half fill it with a selection of salad greens. Scatter crumbed feta or ricotta over and top with the olive mixture. Garnish with fresh coriander leaves.

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