Green Olives with Green Herb Marinade

Name: Green Olives with Green Herb Marinade
Cuisine: Moroccan
Ingredients: Soak cracked cured green olives overnight in cold water to remove excess salt. Drain.; To prepare the green herb marinade, combine 8 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander with 2 cloves peeled and finely chopped garlic. Add the peel of ½ preserved lemon, cut into thin strips 2.5 cm/1 inch long, and thin strips of hot red and green peppers. Add juice of preserved lemon to taste.; Cure the olives as opposite.; Soak cracked cured green olives overnight in cold water to remove excess salt. Drain.; To prepare the green herb marinade, combine 8 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander with 2 cloves peeled and finely chopped garlic. Add the peel of ½ preserved lemon, cut into thin strips 2.5 cm/1 inch long, and thin strips of hot red and green peppers. Add juice of preserved lemon to taste.; To prepare the green herb marinade, combine 8 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander with 2 cloves peeled and finely chopped garlic. Add the peel of ½ preserved lemon, cut into thin strips 2.5 cm/1 inch long, and thin strips of hot red and green peppers. Add juice of preserved lemon to taste.; To prepare the green herb marinade, combine 8 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander with 2 cloves peeled and finely chopped garlic. Add the peel of ½ preserved lemon, cut into thin strips 2.5 cm/1 inch long, and thin strips of hot red and green peppers. Add juice of preserved lemon to taste.; To prepare the green herb marinade, combine 8 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander with 2 cloves peeled and finely chopped garlic. Add the peel of ½ preserved lemon, cut into thin strips 2.5 cm/1 inch long, and thin strips of hot red and green peppers. Add juice of preserved lemon to taste.; To prepare the green herb marinade, combine 8 tablespoons each chopped flat-leafed (Italian) parsley and fresh green coriander with 2 cloves peeled and finely chopped garlic. Add the peel of ½ preserved lemon, cut into thin strips 2.5 cm/1 inch long, and thin strips of hot red and green peppers. Add juice of preserved lemon to taste.; Cover olives in sterilized jars with this marinade.

Preparation info

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

You’ll find this delicious recipe – first tasted in the street market in the old city of Fez – a refreshing variation on the preserved olive theme.

Method

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