If you love cilantro, you'll love these olives. And... start them a week ahead to marinate. They really perk up a relish tray, and are delicious in salad. This is a recipe where you can tweak it to your liking a bit; let me add that a little extra lemon juice doesn't hurt a bit...! Prep time includes allowing olives to sit overnight to "un-brine"; and another week to mellow.
- Drain olives then place in a glass bowl of cold water overnight in the refrigerator to remove excess brine.
- The next day, drain olives well and combine with the cilantro, parsley, garlic, cayenne pepper, cumin, olive oil and lemon juice.
- Allow olives to marinate in the fridge for at least a week, stirring occasionally to distribute flavors.