Author Notes
Olives, spice, citrus - simply said. I first came across this recipe in a little book of Moroccan cooking......easy to adapt, use your favourite spices and herbs and add a touch of citrus. —Kitchen Butterfly
Ingredients
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225g (1 1/2 cups) green or tan olives, unpitted
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4 tablespoons fresh coriander
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4 tablespoons fresh flat leaf parsley
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1 garlic clove, finely chopped
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1 teaspoon finely grated ginger
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1 red chilli, seeded and finely sloced
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4 - 5 kumquat skins chopped up, membrane and seeds eaten, discarded or saved for making jam
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1 tablespoon lemon zest
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Good pinch of (dry-roasted) cumin
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2 – 3 tablespoons lemon juice
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2 – 3 tablespoons olive oil
Directions
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Crack the olives to break the flesh but not the stone. You can do this by pressing the flesh with your fingers. Leave in cold water overnight.
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Drain the olives and put in a jar. Combine all the other ingredients and stir into the olives.
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Store in the refrigerator for at least 1 week before use, shaking the jars occasionally.
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