← Nouns Cooking · Moroccan

Ingredients

• 400 g mixed green and black olives
• 2 cloves Garlic, thinly sliced
• ½ Lemon, zest and juice
• ¼ Preserved lemon, rind only, finely chopped (optional)
• 4 tbsp extra-virgin olive oil
• 1 tsp Harissa (optional)
• ½ tsp ground cumin
• ½ tsp Ground coriander
• 1 tsp Dried thyme
• 2 Bay leaves
• 1 tbsp Parsley, chopped
• 1 tbsp Coriander (cilantro), chopped

Method

1. Drain the olives. If they taste very salty, rinse them and pat dry.
2. Mix all the other ingredients in a bowl, add the olives and toss well.
3. Leave for at least 1 hour at room temperature, stirring once. Serve with bread and drinks, or keep in a jar in the fridge for up to a week.

Tips

• Take them out of the fridge 30 minutes before serving; cold olive oil turns cloudy and the flavours go quiet.

Sources

Written in our own words after cross-checking these recipes:

Moroccan Zest Jamie Oliver