Green Olives with Moroccan Marinade

Name: Green Olives with Moroccan Marinade
Cuisine: Moroccan
Ingredients: Cover olives with the flavoursome marinade, and keep in the refrigerator for at least a week. Moisten with olive oil and toss well before serving.; Cover olives with the flavoursome marinade, and keep in the refrigerator for at least a week. Moisten with olive oil and toss well before serving.; To prepare the Moroccan marinade, combine 6 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander with 2 cloves peeled and finely chopped garlic, ½ teaspoon hot red pepper flakes and ¼ teaspoon powdered cumin. Add 4–6 tablespoons olive oil, and lemon juice to taste.; To prepare the Moroccan marinade, combine 6 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander with 2 cloves peeled and finely chopped garlic, ½ teaspoon hot red pepper flakes and ¼ teaspoon powdered cumin. Add 4–6 tablespoons olive oil, and lemon juice to taste.; Soak cured, cracked green olives overnight in cold water to remove excess salt. Drain.; To prepare the Moroccan marinade, combine 6 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander with 2 cloves peeled and finely chopped garlic, ½ teaspoon hot red pepper flakes and ¼ teaspoon powdered cumin. Add 4–6 tablespoons olive oil, and lemon juice to taste.; Cure the green olives as opposite.; To prepare the Moroccan marinade, combine 6 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander with 2 cloves peeled and finely chopped garlic, ½ teaspoon hot red pepper flakes and ¼ teaspoon powdered cumin. Add 4–6 tablespoons olive oil, and lemon juice to taste.; To prepare the Moroccan marinade, combine 6 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander with 2 cloves peeled and finely chopped garlic, ½ teaspoon hot red pepper flakes and ¼ teaspoon powdered cumin. Add 4–6 tablespoons olive oil, and lemon juice to taste.; To prepare the Moroccan marinade, combine 6 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander with 2 cloves peeled and finely chopped garlic, ½ teaspoon hot red pepper flakes and ¼ teaspoon powdered cumin. Add 4–6 tablespoons olive oil, and lemon juice to taste.; To prepare the Moroccan marinade, combine 6 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander with 2 cloves peeled and finely chopped garlic, ½ teaspoon hot red pepper flakes and ¼ teaspoon powdered cumin. Add 4–6 tablespoons olive oil, and lemon juice to taste.

Preparation info

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Method

Cure the green olives as opposite.
Soak cured, cracked green olives overnight in cold water to remove excess salt. Drain.
To prepare the Moroccan marinade, combine 6