Lemon & Cilantro Moroccan Olives

READY IN: 192hrs
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!

Ingredients Nutrition

Directions

  1. Drain olives then place in a glass bowl of cold water overnight in the refrigerator to remove excess brine.
  2. The next day, drain olives well and combine with the cilantro, parsley, garlic, cayenne pepper, cumin, olive oil and lemon juice.
  3. Allow olives to marinate in the fridge for at least a week, stirring occasionally to distribute flavors.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a