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Yield: 1 ½ cups
|Warm Moroccan Olives w/Preserved Lemon Ingredients:|
|¾ cup||cracked green olives, with pits|
|¾ cup||cured black olives|
|¼ cup||olive oil|
|2 cloves||garlic, minced|
|pinch of cayenne or harissa pepper 1 preserved lemon, pulp removed, rinsed & diced|
|1-2 Tbsp||lemon juice|
|1 Tbsp||flat leaf parsley, chopped|
|1 Tbsp||fresh cilantro, chopped|
Crack the olives to break the flesh. Place in pan of water and bring to a boil, then drain, to remove excess brine.
Heat oil in a small saucepan over medium heat. Add garlic, cumin, paprika, harissa, preserved lemon and olives. Cook for 1 minute. Remove from heat and transfer to a bowl. Add lemon juice, cilantro and parsley; toss to coat. Place in a dish to serve.
Store in a large jar in refrigerator. Re-warm or bring to room temperature to serve. You may also want to add fresh sprigs of herbs.
Notes: May be made a few days ahead of time.