Follow these steps for perfect results
mixed olives
drained
fresh cilantro
chopped
fresh flat leaf parsley
chopped
garlic
minced
cayenne pepper
ground
ground cumin
olive oil
fresh lemon juice
Drain the jar of mixed olives.
Place the drained olives in a glass bowl filled with cold water.
Refrigerate the olives overnight to remove excess brine.
The next day, drain the olives well.
Combine the drained olives with chopped fresh cilantro, chopped fresh flat leaf parsley, minced garlic, cayenne pepper, ground cumin, olive oil, and fresh lemon juice in a bowl.
Stir to combine all ingredients.
Allow the olives to marinate in the refrigerator for at least a week.
Stir occasionally to distribute the flavors during marination.
Expert advice for the best results
Use high-quality olives for the best flavor.
Adjust the amount of cayenne pepper to your preference.
Marinate for longer than a week for a more intense flavor.
Everything you need to know before you start
5 minutes
Can be made up to 2 weeks in advance
Serve in a small bowl, drizzled with olive oil, and garnished with fresh herbs.
Serve with crusty bread
Serve as part of a mezze platter
Serve as an appetizer
Complements the savory and salty flavors.
Discover the story behind this recipe
Olives are a staple in Moroccan cuisine, often served as part of a mezze or appetizer spread.
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