We usually serve olives as part of an aperitif, but between dinner invitations, they often end up forgotten at the back of the fridge. To avoid throwing olives away, and to ensure a ready supply for any unexpected visitor, I started keeping a large jar of marinated olives on hand on my kitchen counter. It’s practical, avoids waste, and the olives are very good.
Olives, any mix of green, black, Picholine, Kalamata, Cerignola, Niçoise, etc – or just one kind
Coriander seeds, coarsely ground in a mortar
Dried red chillies
Mix the olives with the coriander, peppercorns, whole garlic cloves, bay leaves, lemon wedges, and chillies. Put in a jar and cover generously with olive oil. **Anything that is not submerged will become moldy.** Place a lid on the jar but do not close it hermetically, as the olives need to breathe.