2⅔cups(1 lb/450 g) green or tan olives (unpitted) for each marinade
#For the spicy herbal marinade#
3tbsp(45 ml) chopped fresh coriander
3tbsp(45 ml) chopped fresh flat leaf parsley
1 garlic clove, finely chopped
Good pinch of cayenne pepper
Good pinch of ground cumin
2-3tbsp(30-45 ml) olive oil, plus extra if necessary
2-3tbsp(30-45 ml) lemon juice, plus extra if necessary
#For the hot chilli marinade#
4tbsp(60 ml) chopped fresh coriander
4tbsp(60 ml) chopped fresh flat leaf parsley
1 garlic clove, finely chopped
1tbsp(5 ml) grated fresh root ginger
1 red chilli, seeded and finely sliced
¼ preserved lemon, cut into thin strips
Instructions
Crack the olives, hard enough to break the flesh but taking care not to crack the stones.
Place in a bowl of cold water and leave overnight to remove the excess brine.
Drain thoroughly and divide the olives between two jars.
Mix all the ingredients for the spicy herbal marinade in a jug.
Pour over the olives in one of the jars, adding more olive oil and lemon juice to cover, if necessary.
To make the hot chilli marinade, mix together all the ingredients.
Pour over the olives in the second jar.
Store both jars in the fridge for at least 1 week, shaking them occasionally. #A jar of marinated olives makes the perfect present for anyone who appreciates their delectable flavor. Experiment with different herbs and spices in the marinade - try oregano and basil, and substitute lime juice for the lemon juice, or even use flavored vinegars.# Mediterranean Appetizers: Spicy Moroccan Olives Recipe