While smashed and somewhat showed through the Machane Shuk in Israel, I still managed to be drawn toward the endless spice and olive stands. We bought many types, Moroccan, herbed, spicy amongst others but the stand out was the Lemon Garlic Green Olives. Alone, on a cracker, or with chicken or fish, this recipe is a must try.

Lemon Garlic Olives
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.