| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 4 | oz | Both black and green olives |
| 2 | Floz extra virgin olive oil | |
| 2 | Garlic cloves, minced | |
| 1/2 | t | Cumin |
| 1/4 | t | Paprika |
| 1/8 | t | Harissa |
| A preserved lemon, finely | ||
| diced rind | ||
| of | ||
| 1 | T | Fresh coriander leaves |
| chopped up to 2 | ||
| 1 | T | Fresh parsley, chopped |
INSTRUCTIONS
Place the olives in a saucepan and cover with water. Bring to the boil and drain immediately. Repeat the process one more time. Heat the olive oil in a small saucepan. Add the garlic, cumin, paprika, harissa, preserved lemon rind and olives. Cook, uncovered, over a medium heat for 1 minute. Remove from the heat and place in a bowl. Add the lemon juice, coriander and parsley and toss together. Serve warm or allow to cool and store in an airtight container. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 31
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 7.1mg
Potassium: 140.3mg
Carbohydrates: 5.7g
Fiber: 2.7g
Sugar: <1g
Protein: 1.4g