Olives à l’Escabèche

Name: Olives à l’Escabèche (Escabeche-Style Olives)
Cuisine: Escabèche
Ingredients: ½ teaspoon coriander seed, bruised; 225 g(8 oz) green olives; ½ usual size red chilli or 2 of the miniature size; 1 clove of garlic, sliced; ½ lemon, thinly sliced; 2 teaspoons tomato paste

Escabeche-Style Olives

Preparation info

Difficulty
Easy

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

Fried fish more commonly receives the attention of this hot spicy Arab seasoning, but nowadays Moroccan olives are prepared this way too.

Ingredients

225 g(8 oz) green olives
½ lemon, thinly sliced

Europe
France
Condiment
Vegan
Spicy
Gluten-free
Mediterranean

Method

If the olives are in brine, drain well and tip them into a bowl. Quarter the slices of lemon and add to the bowl with the garlic, chopped chilli pepper, coriander seed and tomato paste.

Mix everything together and spoon into a jar. Cover and keep in a very cold place or the refrigerator, turning the jar every day, for 3 days before serving.