Lemon & Cilantro Moroccan Olives

“If you love cilantro, you'll love these olives. And... start them a week ahead to marinate. They really perk up a relish tray, and are delicious in salad. This is a recipe where you can tweak it to your liking a bit; let me add that a little extra lemon juice doesn't hurt a bit...! Prep time includes allowing olives to sit overnight to "un-brine"; and another week to mellow.”
READY IN:
192hrs
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain olives then place in a glass bowl of cold water overnight in the refrigerator to remove excess brine.
  2. The next day, drain olives well and combine with the cilantro, parsley, garlic, cayenne pepper, cumin, olive oil and lemon juice.
  3. Allow olives to marinate in the fridge for at least a week, stirring occasionally to distribute flavors.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: