Aceitunas Picante (Chili Olives) - cooking recipe

Ingredients

3 garlic cloves, thinly sliced
2 tablespoons white vinegar or 2 tablespoons lemon juice
1 1/2 lbs black olives, cured (the wrinkled ones)
1/2 cup fresh parsley, minced
1 tablespoon dried red chili pepper flakes
3 teaspoons coriander seeds, crushed
2 teaspoons cumin seeds, crushed
2 cups olive oil

Preparation

Soak the garlic slices in the vinegar or lemon juice for 24 hours. Drain and mix in a large bowl with the olives, parsley, chili flakes, coriander and cumin.
Sterilize a 4 cup wide necked jar by rinsing with boiling water and drying in a warm oven (do not use a dish towel).
Spoon the olive mixture into the jar and pour in the olive oil. Seal and marinate in the refrigerator for 2-3 weeks before serving at room temperature. The olives will keep for a further month in the refrigerator.