Yield: 1 servings
|4 ounces||Both black and green olives|
|2 \N||Floz extra virgin olive oil|
|2 \N||Garlic cloves; minced|
|\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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