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30 minutes
- 1 small shallot
- 150 ml cider vinegar
- 2 fresh bay leaves
- 3 cloves
- 1 teaspoon coriander seeds
- 1 small piece of cinnamon or cassia
- a few black peppercorns
- 400 g celery
- 1 handfulof black olives (stone in)
- Peel and slice the shallot lengthways. In a stainless-steel saucepan, combine cider vinegar, shallot, bay leaves, spices, 150ml water, and a pinch of sea salt. Boil, then let it simmer for 5 minutes. Cut celery into 5cm chunks and add to the liquid to simmer for 10 minutes until heated through but still crunchy. Gently crush olives with your thumb and add to the pan for the last minute of cooking. Strain the mix into a bowl and let it cool in the fridge. When ready to serve, toss with olive oil, sea salt, and pepper.
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