Ingredients

Green olives 150 g
Black olives 150 g
Peel of lemon 1/2
Sprig parsley 1
Garlic 1 clove
Dry chilli pepper q.s.
Coriander seeds 1 teaspoon
Extra virgin olive oil q.s.
Decor gondolas

Method

Drain the olives and put them into a bowl.

Chop the lemon peel with the parsley, chilli pepper, and garlic. Add it to the olives along with the slightly crushed coriander seeds, and season everything with just enough oil to make the olives shiny.

Give it a mix and set aside, in the refrigerator or in a cool place until it’s time for dinner.

 

Plating

Refrigerate leftovers and let them come to room temperature before serving.