Olives with Chermoula
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
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.
Related