Ingredients for Moroccan Herbed Olives
- Kalamata Olives
- 1 pound green or Kalamata olives
- Parsley
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons lemon juice
- Crushed Red Pepper Flakes
- Garlic Cloves
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How to Make Moroccan Herbed Olives
- Rinse 1 pound of olives under cold running water.
- Drain the olives thoroughly.
- Place the olives in a sterilized 1-quart jar with a tight-fitting lid.
- In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped fresh cilantro, 1 tablespoon chopped fresh parsley, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon red pepper flakes (optional), and 1/2 teaspoon sea salt.
- Pour the herb mixture over the olives in the jar.
- Cover the jar tightly and refrigerate, turning the jar upside down occasionally for 1 to 2 weeks to ensure even flavor distribution.
- Before serving, allow the olives to come to room temperature for the best flavor experience.
- Store leftover olives in the refrigerator. They will keep for several weeks.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
0g
Fat
3g
Carbs
1g
