1 pound good quality green olives (preferably cracked)
1⁄3 cup extra-virgin olive oil
1⁄4 cup fresh lemon juice
4 garlic cloves, coarsely chopped
¼ teaspoon coriander
1/4 cup chopped fresh cilantro
3 tablespoons chopped fresh mint leaves
1 lemon, cut in ½ inch chunks
¼ teaspoon crushed red pepper (optional)
In a large bowl, mix olives with oil, lemon juice, garlic, coriander, cilantro, mint, lemon and crushed red pepper (if using).
Stir well to combine. Cover olives with plastic wrap and refrigerate for at least 8 hours or up to 1 month. Bring the olives to room temperature before serving.
By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com
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