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

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!