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Moroccan Herbed Olives



  • 1 pound Kalamata or Greek olives
  • 1/4 cup olive or vegetable oil
  • 2 tablespoons snipped parsley
  • 2 tablespoons snipped fresh cilantro
  • 1 tablespoon lemon juice
  • 1/2 teaspoon crushed red pepper
  • 2 cloves garlic, finely chopped


  1. Rinse olives under cold running water; drain. Place in 1-quart jar with tight-fitting lid.
  2. Mix remaining ingredients; pour over olives. Cover tightly and refrigerate, turning jar upside down occasionally, 1 to 2 weeks.
  3. Serve at room temperature.

These keep well if tightly covered and refrigerated.


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