| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Antony’s, Morocco |
1 |
servings |
INGREDIENTS
| 4 |
oz |
Both black and green olives |
| 2 |
|
Floz extra virgin olive oil |
| 2 |
|
Garlic cloves; minced |
| 1/2 |
ts |
Cumin |
| 1/4 |
ts |
Paprika |
| 1/8 |
ts |
Harissa |
|
|
A preserved lemon; finely diced , rind |
|
|
; of |
| 1 |
tb |
Fresh coriander leaves; chopped, up to 2 |
| 1 |
tb |
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.
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