Family Tested & Approved
Place green olives in a jar with a tight-fitting lid. Cut each lemon slice into quarters and add to olives.
Lightly crush coriander seed and 1 of the garlic cloves and add to green olives. Cover with olive oil and seal jar.
Place ripe olives in a separate jar. Crush remaining garlic and cut pepper and chili into very fine strips, removing seeds. Add to olives with thyme. Cover with olive oil and seal jar.
Refrigerate 2 days before transferring to a serving dish to serve. If the jars are resealed the olives will keep indefinitely.
The oil may be used for salad dressing, cooking or for dipping.