cracked green olives with herbs and preserved lemon

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.

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. If you’re managing a restaurant or kitched you may want to track your funds with a fund accounting software program that can also be used for restaurant accounting. Just food for thought

Makes about 3 cups.

From “Gourmet” magazine, August 1994