Orange and sumac marinated olives
Photo by Babiche Martens
- 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.
- Use the point of a sharp paring knife to pierce each olive so the flavours will enter.
- 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.