1. Lay out the olives on a flat surface and bash them with a rolling pin, cast iron frying pan or whatever type of weapon you have on hand. Careful you just want to open them up a little, not squash them flat.

2. Lightly crush the garlic cloves (the flat side of a cleaver does the trick for me)

3. Crack the coriander seeds with either a morter and pestle (of course you have that readily availible; you don't- ok maybe an empty tequila or wine bottle perhaps?)

4. Chunk up the lemon (including the rind) into small chunks

5. Round up the other ingredients and toss into a bowl and pepper them to your taste. If you didn't rinse off the olives there should be enough salt present so I wouldn't advise salting those puppies.

6. Pack the olives into a CLEAN glass jar and fill 'er up with the Spanish (this is a Spanish recipe after all) Olive Oil and lid it closed, keeping the air space as minimal as possible.

7. Let the jar stand at room temperature for 24 hours; preferably away from direct sunlight. Then park the jar in the lower back portion of the fridge for a minimum of 1 week; 2 or more weeks is mo' better. Occasionally fondle the jar a bit to shake it up and get it purring.

8. When you just can't stand it anymore, pull it out of the fridge and let it come to room temperature. Then whup 'em out onto your favorite serving platter, give your guests some sort of skewering device and get outta the way.