1 pound small to medium brine-cured green olives (preferably cracked)*
\n1\/4 C. chopped fresh coriander
\n3 T. chopped fresh mint leaves
\nPeel of 1\/2 preserved lemon, cut into julienne strips, plus 3 T. preserved lemon juice to taste
\n2 T. olive oil
\n2 garlic cloves, minced
\n1\/4 tsp. ground coriander
\na pinch dried red hot pepper flakes<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n