Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Both black and green olives |
| 2 \N | Floz extra virgin olive oil |
| 2 \N | Garlic cloves; minced |
| ½ teaspoon | Cumin |
| ¼ teaspoon | Paprika |
| ⅛ teaspoon | Harissa |
| \N \N | A preserved lemon; finely diced , rind |
| \N \N | ; of |
| 1 tablespoon | Fresh coriander leaves; chopped, up to 2 |
| 1 tablespoon | Fresh parsley; chopped |
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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