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Combine ½ cup extra-virgin olive oil and 3 smashed and peeled garlic cloves in bowl and microwave for 1 minute. Let cool to room temperature.
Combine 1 cup cilantro leaves and stems, 1 serrano, ¼ cup pitted Castelvetrano olives, 1 tablespoon lemon juice, 2 teaspoons ground coriander, 1 teaspoon ground cumin, ¾ teaspoon caraway seeds, and ½ teaspoon kosher salt in food processor.
Remove cooled garlic from oil and add to processor along with about one-third of oil.
Pulse until finely chopped, 8 to 10 pulses, scraping down sides of bowl as needed.
Transfer mixture to container with tight-fitting lid and stir in remaining oil.
Refrigerate for up to 4 days.