Ingredients
1/2 tsp Coriander seeds
1/2 tsp Fennel seeds
2 Garlic cloves, crushed
1 tsp Fresh Rosemary , chopped
2 tsp Fresh Parsley, chopped
1 Tbsp Sherry Vinegar
2 Tbsp Olive oil
2/3 cup Black olives
2/3 cup Green olives
Preparation
Crush the coriander and fennel seeds in a mortar with a pestle. Work in the garlic, then add the rosemary, parsley, vinegar and olive oil. Put the olives in a small bowl and pour over the marinade. Cover with clear film and chill for up to 1 week.
