Mixed olives with orange and coriander

<i>Serves 6</i>
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Slivers of peel and a mixture of green and black olives of all sizes make this mix as pretty to look at as it is appealing to eat. For green olives, look for picholine; for black, tiny, mild niçoise and big meaty kalamata are easy to find. Make sure to get unseasoned olives, packed in brine rather than dried.

Slivers of peel and a mixture of green and black olives of all sizes make this mix as pretty to look at as it is appealing to eat. For green olives, look for picholine; for black, tiny, mild niçoise and big meaty kalamata are easy to find. Make sure to get unseasoned olives, packed in brine rather than dried.

750g/1lb 8oz 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 each finely chopped orange and lemon zest
1/4 teaspoon coriander seeds
1 bay leaf

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

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