Ingredients
- 100 g pitted black dry olives
- 100 g pitted green olives
- 100 g pitted kalamata olives
- 2 small preserved lemons flesh and rind chopped
- 60 g drained gherkins roughly sliced
- 20 g flat leaf parsley leaves finely chopped
- 3 plump garlic cloves peeled and crushed
- 1 1/2 tbsps lemon juice
- 1 tbsp olive oil
- 2 tsps paprika
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
Servings:
Instructions
- In a large bowl mix together the olives, preserved lemons, gherkins and parsley.
- Stir all the remaining ingredients together in a small bowl until smooth, then pour over the olive mixture and toss until well coated.
- Transfer to a small airtight container and keep in the fridge for up to 5 days.
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