‘Tsakistes’: green marinated olives with coriander & lemon

Lemon and coriander marinated olives are best made ahead of time so you can whip them out as soon as guests arrive. They taste even better after a few days in the fridge. Made with just Halkidiki green olives, Kalamata PDO extra virgin olive oil, crushed coriander seeds and garlic. Mix it all together and you’ve got the party started.

Reprinted with permission from Nistisima by Georgina Hayden, Bloomsbury Publishing 2022

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500g green olives
50ml extra-virgin olive oil
2 lemons
2 garlic cloves
2 teaspoons coriander seeds
Sea salt
To serve:
A few fresh coriander sprigs and a few pinches of red chilli flakes


1. Drain olives and place them in a bowl. Stir in the extra-virgin olive oil and squeeze in the juice of half of the lemon.

2. Cut the remaining lemon into 1cm slices. Crush the garlic with the flat of your knife, remove the skin and stir the clove into the olives with the lemon slices. Crush the coriander seeds with a pestle and mortar, then add to the bowl. Stir together and season with salt to taste.

3. You can serve immediately or, even better, leave in the fridge for a few days so the olives take on all the flavours. I like to serve mine with finely chopped coriander stirred through and a sprinkle of chilli flakes.