| 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.
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Nutrition (calculated from recipe ingredients)
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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