Warm olives with preserved lemons

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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Carlton Food Network

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