Instructions: 1. Pick over the olives and discard any bruised ones. With a thin, sharp knife cut 2 or 3 shallow slits into each. Wash them well in cold water and drain.

2. Set aside two 1lb / 450g pickling jars.

3. Put the olives into a bowl and combine them with the coriander seeds.

4. Pack the mixture into the jars, adding slices of lemon evenly throughout.

5. Pour olive oil slowly into each jar until it reaches the brim. Seal the jars with the lids and store in a cool place for at least a week before serving.

NOTES : Ideally the olives should be marinated for at least a week for the full flavour of the lemon and coriander to be absorbed.

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