¼ C. chopped cilantro

3 T. chopped mint

Peel of ½ preserved lemon, julienned

3 T. preserved lemon juice

2 T. olive oil

2 garlic cloves, minced

¼ tsp. ground coriander

Red pepper flakes, to taste

 

In a bowl, cover olives with cold water and soak 4 hours to remove excess salt. Drain well. In a bowl, stir together olives and remaining ingredients. Marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead. Serve at room temperature.

 

 

Yield:

Calories:

Fat:

Fiber: