Moroccan Olives

Name: Moroccan Olives
Cuisine: Moroccan
Ingredients: 6 tablespoons chopped fresh flat-leaf parsley; few strips of lemon or orange zest, or peel of ½ preserved lemon and some of its juice; ½ cup olive oil; ½ teaspoon ground cumin; 1 teaspoon red pepper flakes, or 2 fresh hot peppers, cut into slivers; 6 tablespoons chopped fresh coriander (cilantro); 2 cups (½ pound) brined black or green olives, drained; 3 cloves garlic, minced; 2 teaspoons fresh lemon juice

Preparation info

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Ingredients

2 cups (½ pound) brined black or green olives, drained
6 tablespoons

Africa
Morocco
Starter
Snack
Vegan
Gluten-free
Mediterranean

Method

Crack the olives with a mallet, the flat side of a cleaver, or a small, heavy saucepan. Put them in a bowl and cover with cold water. Soak overnight. Drain well. Toss with the remaining ingredients. Place in hot, sterilized jars and refrigerate for at least 2 or up to 7 days.