Speedy Brazilian-Spiced Olives
- 2 (6-ounce) cans California Ripe Olives
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon juice
- 1½ teaspoons ground cumin (preferably toasted)
- 1 teaspoon ground turmeric
- 1 teaspoon white pepper
- 1 teaspoon dried oregano leaves
- ⅛-1/4 teaspoon crushed red pepper flakes, to taste
- 1 tablespoon chopped fresh parsley
- Sea salt, to taste
- Open the olive cans and strain, reserving 2 tablespoons of the brine.
- In a medium bowl, stir together all of the ingredients (including the brine), adding both the red pepper and salt to taste.
- These Brazilian-spiced olives may be served immediately or cover and refrigerate until ready to serve. If refrigerated, warm slightly before serving.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/brazilian-spiced-olives
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