Recipe by EdsGirlAngie
If you love cilantro, you'll love these olives. And... start them a week ahead to marinate. They really perk up a relish tray, and are delicious in salad. This is a recipe where you can tweak it to your liking a bit; let me add that a little extra lemon juice doesn't hurt a bit...! Prep time includes allowing olives to sit overnight to "un-brine"; and another week to mellow.
Top Review by Sackville
Oh my goodness, these are so good I haven't been able to keep my grubby little hands off them and they've only been marinating for two days! I used olives that we brined ourselves (bought fresh at a turkish grocery). I had been waiting for the "killer" recipe to do the whole batch and this is it. Thank you so much for my dream olives!
- 1 (13 ounce) jarimported mixed olives
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons chopped fresh flat leaf parsley (the curly kind is good, too)
- 1⁄2 clove garlic, minced
- 1⁄8-1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon ground cumin
- 2 tablespoons olive oil
- 2 -3 tablespoons fresh lemon juice
Directions See How It's Made
- Drain olives then place in a glass bowl of cold water overnight in the refrigerator to remove excess brine.
- The next day, drain olives well and combine with the cilantro, parsley, garlic, cayenne pepper, cumin, olive oil and lemon juice.
- Allow olives to marinate in the fridge for at least a week, stirring occasionally to distribute flavors.