1/1 Photo of Lemon & Cilantro Moroccan Olives
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.
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- 1Drain olives then place in a glass bowl of cold water overnight in the refrigerator to remove excess brine.
- 2The next day, drain olives well and combine with the cilantro, parsley, garlic, cayenne pepper, cumin, olive oil and lemon juice.
- 3Allow olives to marinate in the fridge for at least a week, stirring occasionally to distribute flavors.
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Nutritional Facts for Lemon & Cilantro Moroccan Olives
Serving Size: 1 (463 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 469.5
- Calories from Fat 413
- Total Fat 45.9 g
- Saturated Fat 6.1 g
- Cholesterol 0.0 mg
- Sodium 2274.8 mg
- Total Carbohydrate 19.0 g
- Dietary Fiber 8.8 g
- Sugars 0.5 g
- Protein 2.6 g