Ingredients

• 1 pound small to medium brine-cured green olives (preferably cracked)*
• 1/4 cup chopped fresh coriander
• 3 tablespoons chopped fresh mint leaves
• peel of 1/2 preserved lemon , cut into julienne strips, plus 3 tablespoons preserved lemon juice to taste
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon ground coriander
• a pinch dried red hot pepper flakes
• *available at Middle Eastern and Mediterranean markets.

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Instructions

1. If using uncracked whole olives, crush lightly with flat side of large knife on a cutting board. In a large bowl cover olives with cold water and soak 4 hours to remove excess salt. Drain olives well. In a bowl stir together olives and remaining ingredients and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered.
2. Serve olives at room temperature.