Ingredients
1 jar of Picholine Olives
1 Garlic clove (grated)
1 tbsp Harissa
1/4 of a Preserved Lemon (skin only)
1 Napa Cabbage Leaf (diced)
1/4 Onion (chopped)
1 cup of Parsley and Cilantro (mixed)
1/2 tsp of Kefta Rub
2 tbsp of Extra Virgin Olive Oil (or more to your liking)
Double-click to edit...
Method
Drain the olives and remove the bay leaf, garlic and preserved lemon from the brine.
Mix all the ingredients in a bowl and mix well until all the ingredients are well incorporated.
Enjoy as a salad. Add to sandwiches or serve as an appetizer.