Marinated green olives

We like to do this in Greece, preparing our own olives and have them all year round in big jars waiting to become a delicious meze to accompany our ouzo. The taste varies depending on the herbs we use but the result is always full of aroma and flavour. You need a good quality of Greek or Cypriot green olives, a few simple ingredients and a bit of patience

Ingredients (for 8-10 people):
450gr. cracked green olives, not pitted
1⁄3 cup of good quality olive oil
1⁄4 cup of fresh lemon juice
2 tbsp of whole coriander seeds, cracked
4 cloves of garlic, bruised
3 bay leaves
1 lemon

Method:
In a large bowl put together the olives, the oil, the lemon juice, the coriander, the garlic, the bay leaves and toss well with your hands.

Cut the lemon into wedges (lengthwise) and then each wedge into 1cm thick pieces, crosswise. Add the lemon pieces into the bowl with the olives and stir well to combine.

Cover the bowl with plastic wrap (or put in sterilized jars) and put in the fridge to marinate for at least 8 hours or up to 1 month.

Every time you need some take out of the jar and bring to room temperature before serving.