Aceitunas Picante (Chili Olives)

Ingredients

3 garlic cloves, sliced, thinly
2 tablespoons white vinegar, or 2 tablespoons lemon juice
1 12 lbs black olives, cured (the wrinkled ones)
12 cup parsley, minced, fresh,
1 tablespoon red chili pepper flakes, dried
3 teaspoons coriander seeds, crushed
2 teaspoons cumin seeds, crushed
2 cups olive oil

Directions

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.