KEY POINTS:
Serves 2
1 tsp coriander seeds
200g assorted olives
Zest of one orange
1 tsp sumac
Black pepper
1/2 cup extra virgin olive oil
1. Heat a small pan and gently toast the coriander seeds for 5 minutes or until you can smell the aroma. Crush gently with the back of a spoon.
2. Use the point of a sharp paring knife to pierce each olive so the flavours will enter.
3. In a bowl, combine the seeds, olives, zest and sumac. Stir through the olive oil and season with freshly ground pepper. Leave to marinate for at least 2 hours - or up to 2 weeks if covered with oil and refrigerated.