In a bowl, whisk together the olive oil and the vinegar until slightly emulsified.
Quarter the lemon, then thinly slice.
Drain the green olives form their brine and add into the bowl with the rest of the ingredients.
Cover and refrigerate for at least 24 hours to let the flavors develop.
2 Cups of Middle Eastern Green Olives
3 thinly Chopped Garlic Cloves
2 tbsp. Finely Sliced Cilantro Leaves
1 tsp. Dried Chili Flakes
1 tbsp. of Olive Oil
1 tbsp. of Red Vinegar