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Text File  |  1998-10-06  |  308b  |  7 lines
  1.      
  2. Mince and place in small bowl:
  3.       3 slices North African Preserved Lemons plus 1 tablespoon liquid from the jar
  4. Add:
  5.       1 cup best-quality anchovy-stuffed green olives, drained or Picholine olives, pitted
  6. Toss to coat the olives. Store, covered tightly and refrigerated, for up to 1 month.
  7.