Lemon & Cilantro Moroccan Olives - cooking recipe

Ingredients

1 (13 ounce) jar imported mixed olives
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh flat leaf parsley (the curly kind is good, too)
1/2 clove garlic, minced
1/8 - 1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
2 tablespoons olive oil
2 -3 tablespoons fresh lemon juice

Preparation

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.