Directions

1. In a large bowl, mix Green Spanish olives with oil, lemon juice, coriander, garlic, and bay leaves.
2. Cut lemon into wedges lengthwise; cut each wedge crosswise into 1⁄2″- thick pieces. Add lemon pieces to olives, 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.