Olives With Herbs & Preserved Lemon |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I found this recipe in a Middle Eastern magazine. The time listed does not include soaking time or marinating time, plan accordingly. Ingredients:
1 lb green olives in brine, cracked |
1/4 cup fresh cilantro, finely chopped |
3 tablespoons fresh mint leaves, finely chopped |
1/2 preserved lemon, peel only, cut into julienne strips |
3 tablespoons lemon juice, from preserved lemon |
2 tablespoons olive oil |
2 garlic cloves, minced |
1/4 teaspoon ground coriander |
1 -2 pinch hot red pepper flakes |
Directions:
1. In a large bowl, completely cover olives with cold water and soak 4 hours to remove excess salt. Drain olives well.
2. In a bowl with a lid, stir the olives together with the remaining ingredients. Let the olives marinate, covered in the refrigerator for at least 6 hours.
3. Olives may be prepared 1 week ahead and kept chilled, covered. The olives are best served at room temperature.
4. Note: If using uncracked whole olives, crush lightly with flat side of large knife on a cutting board.
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