Spicy Moroccan Olives
I found these at Gourmet Worrier via foodgawker. Thank you foodgawker and thank you Gourmet Worrier. I’m so going to make these. Perfect for Super Bowl! Spicy Moroccan Olives
Recipe adapted from Mediterranean (1999)
800g green olives, unpitted & cracked
½ cup fresh coriander, finely chopped
½ cup flat leaf parsley, finely chopped
3 cloves of garlic, minced
1tsp dried chilli flakes or 1 red chilli, finely sliced
1tbsp ground cumin
Juice of a lemon
Extra virgin olive oil
1. With the blade of a large kitchen knife crack the olives hard enough to break the flesh, but be careful not to break the stone. Place the olives in a bowl of cold water to remove any excess brine and leave to soak over night.
2. Mix the olives and all the ingredients together with some olive oil. Pour the olives into a glass jar, adding more olive oil to cover, if necessary.
3. The olives can be eaten the next day but are obviously going to taste better the longer they get to sit in the spicy marinade.