|I snapped this on Christmas Day, just before the hungry hordes|
polished off the lot.
Serve this with a loaf or two of warm bread for soaking up the olive oil. If there is any marinade left over, cover it and use it the next day to douse some new olives, adding a little extra fresh garlic and lemon juice. These keep for a long time in the fridge: if you're going to chill them, decant them into lidded jars, but take them out of the fridge a few hours before you serve them so any congealed oil has a chance to come up to room temperature.
Don't skimp on the coriander seed - it's essential for an authentic taste.
I know Freddy will frown on me for saying this, but a handful of dried chilli flakes - or a sliced fresh chilli - is a fine variation on this theme.
This is a great choice of snack if you're on a low-carb regime.
If you like this recipe, do try my version of Freddy's baked aubergines with garlic yoghurt.
Freddy's Smashed Marinated Green Olives
2 packets small green 'buffet' olives, drained (about 2 cups/500 ml after draining)
2 packets queen olives, drained of brine (about 2 cups/500 ml after draining)
5 big cloves of garlic, peeled and roughly chopped
4 Tbsp (60 ml) whole coriander seeds
2 large, juicy lemons
1 cup (250 ml) extra-virgin olive oil
salt and pepper, to taste
Tip all the olives onto a board. Using a small, sharp knife, cut a slit in the side of each one. Now gently bash each olive, using a rolling pin or the blade of a heavy knife, just firmly enough to crack it open. Tip the olives into a bowl. Using a mortar and pestle, coarsely crush the coriander seeds and add them to the olives along with the chopped garlic. Squeeze the lemons over the olives and mix well. Cover the bowl with clingfilm and set aside to steep for six hours or longer (but a minimum of three).
Tip the olives into one or two pretty serving dishes and pour over the olive oil. Add salt and pepper, to taste (although Freddy never does).
Serve with warm bread.
Serves 8-10, as a snack with drinks.