Cracked Green Olives With Herbs And Preserved Lemon Recipes

CRACKED GREEN OLIVES WITH HERBS AND PRESERVED LEMON

Cracked Green Olives with Herbs and Preserved Lemon image

Categories Olive Marinate No-Cook Cocktail Party Lemon Mint Cilantro Gourmet

Yield Makes about 3 cups

Number Of Ingredients 9

Ingredients

1 pound small to medium brine-cured green olives (preferably cracked)*
1/4 cup chopped fresh coriander
3 tablespoons chopped fresh mint leaves
peel of 1/2 preserved lemon , cut into julienne strips, plus 3 tablespoons preserved lemon juice to taste
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon ground coriander
a pinch dried red hot pepper flakes
*available at Middle Eastern and Mediterranean markets.

Steps:

If using uncracked whole olives, crush lightly with flat side of large knife on a cutting board. In a large bowl cover olives with cold water and soak 4 hours to remove excess salt. Drain olives well. In a bowl stir together olives and remaining ingredients and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered.
Serve olives at room temperature.

CHICKEN LEGS, PRESERVED LEMONS, AND GREEN OLIVES

Chicken Legs, Preserved Lemons, and Green Olives image

Prepare an authentic Moroccan meal at home with this flavorful recipe from "Mourad: New Moroccan," by Mourad Lahlou.

Provided by Martha Stewart

Number Of Ingredients 15

Ingredients

6 chicken legs with thighs, trimmed of excess fat
Coarse salt
1 to 3 tablespoons duck or chicken fat
5 cups thinly sliced yellow onions
2 tablespoons ground coriander
2 teaspoons ground white pepper
2 teaspoons ground ginger
1 teaspoon saffron threads
1/2 teaspoon ground turmeric
1 1/2 cups Chicken Stock
6 quarters Mourad Lahlou's Preserved Lemons rind
1/2 cup pitted cracked green olives
4 tablespoons unsalted butter
1 tablespoon chopped flat-leaf parsley
2 teaspoons chopped fresh cilantro

Steps:

Generously salt chicken legs on all sides. Let stand at room temperature for 1 hour.
Heat 1 tablespoon fat in the bottom of a stainless steel tagine over medium-high heat. Add 3 of the chicken legs and cook, turning once, 3 to 4 minutes on all sides, until well browned. Remove legs from pan and repeat process with remaining 3 chicken legs. Remove from pan and set aside.
Discard all but 2 tablespoons fat from tagine. If fat is burnt, discard and add remaining 2 tablespoons. Place tagine over medium-high heat, stirring often and adjusting heat as necessary, until rich golden brown, about 15 minutes.
Meanwhile, remove all racks from oven except for bottom rack so that tagine will fit. Preheat oven to 350 degrees.
Add coriander, white pepper, ginger, saffron, and turmeric to tagine; cook, stirring constantly, until spices are lightly toasted, about 1 1/2 minutes. Return chicken legs to tagine; add chicken stock and bring to a boil. Cover tagine and transfer to oven; cook until chicken is tender and beginning to pull away from ends of drumsticks, about 40 minutes.
Remove chicken legs from tagine and set aside. Return tagine to stove and simmer over medium-high heat until liquid is thick enough to coat the back of a spoon, about 3 minutes. Season with salt. Add lemons and olive; cook until heated through. Whisk in butter and herbs.
Arrange chicken legs on a platter and spoon sauce over them; serve immediately.

PAULA WOLFERT'S SEVEN-DAY PRESERVED LEMONS

Paula Wolfert's Seven-Day Preserved Lemons image

Categories Condiment/Spread Citrus Fruit No-Cook Lemon Summer Gourmet

Yield Makes 4 preserved lemons

Number Of Ingredients 4

Ingredients

4 large (about 6 ounces each) lemons (preferably thin-skinned), scrubbed
2/3 cup coarse salt
1 cup fresh lemon juice (from about 5 large lemons)
olive oil

Steps:

Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months.

MARINATED OLIVES WITH LEMON AND FRESH HERBS

Marinated Olives With Lemon and Fresh Herbs image

Many grocery stores now carry bulk olives. I buy large bulk green olives, with pits, and dress them up with this flavor-packed marinade. It's a wonderful appetizer during the summer when fresh herbs are plentiful. Serve with wine and cheese for a wonderful summertime appetizer.

Provided by CookinDiva

Categories Low Protein

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups green olives, large size, drained
1 tablespoon fresh thyme, minced
1 tablespoon fresh parsley, minced
1 teaspoon fresh rosemary, minced
2 garlic cloves, minced
2 tablespoons lemon juice, fresh
fresh ground pepper
2 tablespoons olive oil
fresh lemon zest (from one lemon)

Steps:

In a food processor or blender, mix all the herbs, garlic and lemon juice. Slowly add olive oil and blend. Add zest.
Pour marinade over olives. They can be served immediately but will improve with a day to marinate.

Nutrition Facts : Calories 81.2, Fat 8.5, SaturatedFat 1.1, Sodium 523.4, Carbohydrate 2, Fiber 1.2, Sugar 0.3, Protein 0.4

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