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CATEGORY CUISINE TAG YIELD
August 1994 1 Servings

INGREDIENTS

1 lb Small to medium brine-cured
green olives preferably
cracked*
1/4 c Chopped fresh coriander
3 T Chopped fresh mint leaves
Peel of 1/2 preserved lemon
cut into julienne
strips plus 3
tablespoons
preserved lemon
juice to taste
2 T Olive oil
2 Garlic cloves, minced
1/4 t Ground coriander
A pinch dried red hot pepper
flakes

INSTRUCTIONS

available at Middle Eastern and Mediterranean markets.  If using
uncracked whole olives, crush lightly with flat side of large  knife on
a cutting board. In a large bowl cover olives with cold  water and soak
4 hours to remove excess salt. Drain olives well. In a  bowl stir
together olives and remaining ingredients and marinate,  covered and
chilled, at least 6 hours or overnight. Olives may be  prepared 1 week
ahead and kept chilled, covered.  Serve olives at room temperature.
Makes about 3 cups.  Gourmet August 1994  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 709
Calories From Fat: 480
Total Fat: 55.7g
Cholesterol: 0mg
Sodium: 509.1mg
Potassium: 1752.6mg
Carbohydrates: 81g
Fiber: 56.5g
Sugar: 1.5g
Protein: 17.1g


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