1 pound small to medium brine-cured green olives (preferably cracked)*
1/4 C. chopped fresh coriander
3 T. chopped fresh mint leaves
Peel of 1/2 preserved lemon, cut into julienne strips, plus 3 T. preserved lemon juice to taste
2 T. olive oil
2 garlic cloves, minced
1/4 tsp. ground coriander
a pinch dried red hot pepper flakes

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. Serve olives at room temperature.