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 Pub date
2008-01-08

California Olives with Preserved Lemon

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Ingredient

Weight

Measure

Olive oil 6 oz. 1 cup
Garlic, minced 3/4 oz. 3 Tbsp.
Cumin, ground - 1 1/2 tsp.
Paprika - 3/4 tsp.
Tabasco - 3/8 tsp.
Preserved lemon, diced - 3 each
Lemon juice 1 1/2 oz. 3 Tbsp.
Cilantro, chopped - 3 Tbsp.
Flat leaf parsley, chopped - 3 Tbsp.
California Ripe Olives 18 oz. 4 1/2 cups
     

Directions:
1. Heat the olive oil in a small saucepan. Add the garlic, cumin, paprika, tabasco, and preserved lemon. 2. Cook over medium heat uncovered, for 1 minute. Remove from the heat, and place in a bowl. 3. Add the lemon juice, cilantro, parsley and toss together with the olives. Note: These can be made 3-4 days in advance and stored in the refrigerate. Add the fresh herbs at the last minute. Bring to room temperature or warm when ready to serve. Serving Suggestion: Serve as a side dish with halibut or other mild white fish fillet. Yield 24 (1 oz.) Servings. Nutritional Analysis Per Serving: Calories 109, Fat 11g, Cholesterol 0mg, Sodium 191mg, Carbohydrate 3g, Protein 1g, Calories from fat 86%.



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