Cured Black Olives with Orange and Herbs — Jewish Food Society
Photographer: Armando Rafael. Food stylist: Judy Haubert. Prop stylist: Vanessa Vazquez.
Ingredients
- 1 pint black cured olives
- 1 clove garlic, crushed
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
- ½ cup flat-leaf parsley, roughly chopped
- 1 large navel orange
- 2 teaspoons fresh orange juice
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