Ingredients

• 1 1/2 cups (about 10 ounces) rinsed and drained brine-cured green olives
• 9 thin round slices of lemon
• 1 teaspoon coriander seeds, crushed
• 1 teaspoon black peppercorns, crushed coarse
• 1 cup olive oil

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Instructions

1. In a 2-cup decorative jar make layer of 1/2 cup of the olives, top it with 3 slices of the lemon, and sprinkle the lemon with a third of the coriander seeds and a third of the peppercorns. Make 2 more layers in the same manner, pour the oil into the jar, and chill the olives for 2 weeks. The olives keep for several months, chilled. Serve the olives at room temperature as an hors d'oeuvre or as a garnish for salads.