RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Olives, Cracked Green, w/Herbs and Preserved Lemon
The following is something I am able to buy in the Carmel Market (open-air) in Tel Aviv. They're delicious! Cracked Green Olives with Herbs and Preserved Lemon ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Makes about 3 cups 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 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. 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. --- Preserved lemons are from Moroccan cuisine and are used in Sephardic cooking. "The peel, pulp, and juice squeezed from the lemons can all be used. Sometimes, however, the juice and preserving brine, can be bitter; use fresh lemon juice in that case." [_Gourmet_ magazine, August, 1994.] Paula Wolfert's Seven-Day Preserved Lemons ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 4 large (about 6 ounces each) lemons (preferably thin-skinned), scrubbed 2/3 cup koshering salt 1 cup fresh lemon juice (from about 5 large lemons) olive oil 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. Makes 4 preserved lemons. Ruth Gourmet August 1994 food.epicurious.com/db/recipes/recipesH/4/12484.html
