Textual Chef

Spiced Olive and Citrus Marinated Bowl

Warm-spiced olives bathed in orange and lemon zest, cumin, coriander, and fresh herbs — a classic North African mezze served at room temperature. Plan ahead: marinate at least 2 hours for the flavors to fully develop.

10 minEasyServes 4150 cal/serving

North AfricanAppetizerNo-CookVeganMediterraneanGluten-FreeDairy-FreeNut-FreeEgg-FreeSoy-FreeSesame-Free

Ingredients

  • 2 cups mixed olives (green and Kalamata), drained
  • 1/4 cup extra-virgin olive oil
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 2 cloves garlic cloves, thinly sliced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp red pepper flakes
  • 1/4 cup fresh flat-leaf parsley, roughly chopped
  • 2 tbsp fresh mint leaves, torn

Instructions

  1. 1

    In a mixing bowl, combine 2 cups drained mixed olives (green and Kalamata), 1/4 cup extra-virgin olive oil, the zest and juice of 1 zested and juiced orange, the zest and juice of 1 zested and juiced lemon, 2 cloves thinly sliced garlic cloves, 1/2 tsp ground cumin, 1/2 tsp ground coriander, and 1/4 tsp red pepper flakes.

  2. 2

    Stir well to coat all the olives evenly. Let the bowl stand at room temperature for at least 2 hours, stirring occasionally, to allow the flavors to marry.

  3. 3

    Just before serving, fold in 1/4 cup roughly chopped fresh flat-leaf parsley and 2 tbsp torn fresh mint leaves. Transfer to a shallow serving bowl and serve with crusty bread or pita.

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