Speedy Brazilian-Spiced Olives
Prep time
Total time
Serves: 6
  • 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
  1. Open the olive cans and strain, reserving 2 tablespoons of the brine.
  2. In a medium bowl, stir together all of the ingredients (including the brine), adding both the red pepper and salt to taste.
  3. 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