MIXED OLIVES WITH ORANGE AND CORIANDER
Source: Picnics: Delicious Recipes for Outdoor Entertaining by Sara Deseran
Servings: 6

Long slivers of orange and lemon peel arid a mixture of green and black olives of all sizes make this mix as pretty to look at as it is addictive to eat. For green olives, look for picholine; for black olives, tiny, mild nicoise and big kalamota are easy to find. Make sure to purchase unseasoned olives, packed in brine rather than dried.

2 cups unpitted olives, a mixture of both green and black, large and small
2 tablespoons olive oil
6 thin strips of lemon peel
6 thin strips of orange peel
2 cloves garlic, cut into thin slices
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon finely chopped orange zest
1/4 teaspoon finely chopped lemon zest
1/4 teaspoon whole coriander seeds
1 bay leaf

Combine all the ingredients in a medium bowl, cover, and marinate refrigerated for at least 2 days, stirring Occasionally.