30 - 40 green olives with pits, drained of brine and patted dry with a towel
1T good extra virgin olive oil
2 Turkish bay leaves
1 tsp. ground allspice
2 tsp. whole coriander seeds
2T preserved lemon, drained of liquid and minced
1 tsp. good finishing salt
Instructions
In non-stick skillet, heat oil over medium-low heat. Add bay leaves
and coriander seeds. Allow to cook for several minutes until
fragrant.
Add olives and preserved lemon and stir mixture so olives are evenly
coated. Saute,
stirring at regular intervals, for 5 min. Sprinkle with ground
allspice and toss to evenly coat. Turn off heat and allow
olives to sit for several minutes before serving.
Remove bay leaves. Drizzle olives with more olive oil and sprinkle
with finishing salt prior to serving.
Originally Submitted
10/14/2013
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