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)
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.