| 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 |
tb |
Chopped fresh mint leaves |
|
|
Peel of 1/2 preserved lemon; cut into julienne |
|
|
; strips, plus 3 |
|
|
; tablespoons |
|
|
; preserved lemon |
|
|
; juice to taste |
| 2 |
tb |
Olive oil |
| 2 |
|
Garlic cloves; minced |
| 1/4 |
ts |
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
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