Cracked Green Olives with Herbs and Preserved Lemon Recipe from Tunisia

Ingredients

• 1 lb (454 g) small to medium brine-cured green olives (preferably cracked)*
• 0.25 cup chopped fresh coriander
• 3 tbsp chopped fresh mint leaves
• peel of 0.5 preserved lemon , cut into julienne strips, plus 3 tbsp preserved lemon juice to taste
• 2 tbsp olive oil
• 2 garlic cloves , minced
• 0.25 tsp ground coriander
• a pinch of dried red hot pepper flakes