Name: Chilli spiced olives
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 1/2 cup (240g) mixed rainbow olives; 1 tablespoon each lemon and orange juice; 1 tablespoon olive oil; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 teaspoon finely chopped preserved lemon rind; 1 teaspoon harissa paste; 1/2 teaspoon each ground cumin and sweet paprika; 1/4 teaspoon white sugar; 1 clove garlic, crushed

Ingredients

1 1/2 cup (240g) mixed rainbow olives

1 tablespoon each lemon and orange juice

1 tablespoon olive oil

2 tablespoon finely chopped fresh flat-leaf parsley

2 teaspoon finely chopped preserved lemon rind

1 teaspoon harissa paste

1/2 teaspoon each ground cumin and sweet paprika

1/4 teaspoon white sugar

1 clove garlic, crushed

Method

1.Combine ingredients in medium bowl. Cover, refrigerate 2 hours.

Preserved lemon is available at delis and some supermarkets. Remove and discard the flesh, rinse the rind, then use it as the recipe directs.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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