Lemon & Cilantro Moroccan Olives |
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Prep Time: 11520 Minutes Cook Time: 0 Minutes |
Ready In: 11520 Minutes Servings: 6 |
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If you love cilantro, you'll love these olives. And... start them a week ahead to marinate. They really perk up a relish tray, and are delicious in salad. This is a recipe where you can tweak it to your liking a bit; let me add that a little extra lemon juice doesn't hurt a bit...! Prep time includes allowing olives to sit overnight to un-brine ; and another week to mellow. Ingredients:
1 (13 ounce) jar imported mixed olives |
3 tablespoons chopped fresh cilantro |
3 tablespoons chopped fresh flat leaf parsley (the curly kind is good, too) |
1/2 clove garlic, minced |
1/8-1/4 teaspoon cayenne pepper |
1/4 teaspoon ground cumin |
2 tablespoons olive oil |
2 -3 tablespoons fresh lemon juice |
Directions:
1. Drain olives then place in a glass bowl of cold water overnight in the refrigerator to remove excess brine.
2. The next day, drain olives well and combine with the cilantro, parsley, garlic, cayenne pepper, cumin, olive oil and lemon juice.
3. Allow olives to marinate in the fridge for at least a week, stirring occasionally to distribute flavors.
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