Mina Stone's Olives with Coriander Seeds & Lemon Peel
We always have Castelvetrano and/or Picholine olives in the house, as well as coriander seeds, so when I came across this recipe in Mina Stone’s Cooking for Artists cookbook (a gift from my friends Rebecca and George), I got right to toasting the coriander seeds with my new Tadka pan (a gift from friends Sakina & Frank!). We were stopping at Christian’s apartment for drinks before heading to our new favorite restaurant—Rolo’s in Ridgewood, Queens—so I made and brought these yummy olives as an appetizer. We were three quarters of the way through the bowl when I snapped this pic…needless to say, we polished them off pre-dinner. I now make them every time we have people over for drinks. They’re a big hit, so I might suggest you do the same!
Makes 1 cup olives
Ingredients
2 tablespoons whole coriander seeds
1 cup Castelvetrano or Picholine olives
1 garlic clove, peeled and sliced in thirds (optional)
2 slices lemon peel
A few fresh rosemary leaves
Preparation
In a dry pan (such as a Tadka pan), over low heat, toast the coriander seeds until they are fragrant. Some of them might actually pop as popcorn does.
Crush the toasted seeds with the back of a spoon in the pan. Remove from pan and toss them in a bowl with the olives, garlic (if using), lemon peel, and rosemary leaves. Add a drizzle of olive oil to allow everything to marinate.
