Cracked Green Olives with Herbs and Preserved Lemon

Description
Cracked green olives with herbs and preserved lemon
 * Makes about 3 cups.

Ingredients

 * 1 pound small to medium brine-cured green olives (preferably cracked)*
 * ¼ cup chopped fresh coriander
 * 3 tablespoons chopped fresh mint leaves
 * peel of ½ preserved lemon, cut into julienne strips, plus 3 tablespoons preserved lemon juice to taste
 * 2 tablespoons olive oil
 * 2 garlic cloves, minced
 * ¼ teaspoon ground coriander
 * a pinch dried red hot pepper flakes

Directions

 * 1) If using uncracked whole olives, crush lightly with flat side of large knife on a cutting board.
 * 2) In a large bowl cover olives with cold water and soak 4 hours to remove excess salt.
 * 3) Drain olives well.
 * 4) In a bowl stir together olives and remaining ingredients and marinate, covered and chilled, at least 6 hours or overnight.
 * 5) olives may be prepared 1 week ahead and kept chilled, covered.
 * 6) Serve olives at room temperature.