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5 min

I like to serve these olives as part of an antipasti plank with some good meats, cheeses and bread. The longer you marinate them, the better they’ll taste. For next-level flavour, always choose olives with the stone in.

  • 400 golives
  • 1 xlemon
  • 2 tbspcoriander
  • 2 tbspolive oil
  • 0,5 tspblack peppercorns

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Put the coriander seeds and peppercorns into the processor and blitz, shaking it a little to help the spices break down. Remove the lid, add the power disk and pulse again, until the spices are coarse – you don’t want them too fine.
Carefully peel off long strips of lemon zest with a sharp knife and place in a bowl with the olives.
Squeeze in the lemon juice, then top up with three times as much oil. Season with sea salt, then tip in the crushed coriander and peppercorn mixture.
Pour the dressing over the olives and leave to marinate.

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