Ingredients for Lemon Cilantro Moroccan Olives
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How to Make Lemon Cilantro Moroccan Olives
- Drain one (14.5 ounce) can of olives and rinse thoroughly under cold water. Place olives in a glass bowl, cover with cold water, and refrigerate overnight to remove excess brine.
- The next day, drain the olives well. In a medium bowl, combine the drained olives with 1 cup packed fresh cilantro, 1/2 cup packed fresh parsley, 2 cloves minced garlic, 1/2 teaspoon cayenne pepper (or more, to taste), 1 teaspoon ground cumin, 1/4 cup extra virgin olive oil, and the juice of 2 lemons.
- Cover the bowl and refrigerate for at least one week, stirring gently every other day to ensure even distribution of flavors. The longer they marinate, the more intense the taste!
- Enjoy your flavorful Lemon Cilantro Moroccan Olives on a relish tray, in salads, or as a delightful snack!
Nutrition Information (Approximate per serving)
Sodium
94 g
Sugar
2g
Fat
30g
Carbs
6g