Cooked Green Olives with Parsley

Cooked Green Olives with Parsley


This Cooked Green Olive dish is often eaten as a topping over rice or couscous. It can also be eaten as a side by itself alongside a larger meal. This tasty dish can be served warm, cold or at room temperature. It can also be made into a vegetarian dish as well by just omitting the chicken powder.

Cooked Green Olives with Parsley
Prep time
Cook time
Total time
Cooked Green Olives with Parsley
Recipe type: Side Dish
Cuisine: Israeli
Serves: 2-3
  • 1 can Pitted Green Olives (about 540 grams)
  • 2 Parsley Stalks chopped
  • 1 Garlic Clove chopped
  • Pinch of Turmeric
  • Pinch of Salt
  • Pinch of Black Pepper
  • ¼ tsp Sweet Paprika
  • 1 tsp Chicken Powder Flavor
  • 1 Tbsp Tomato Paste
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Canola Oil
  1. Add can of olives to a strainer, rinse well, and add to a cooking pan. Cover with water and bring to a boil, then reduce heat and simmer for 20 minutes.
  2. Chop Garlic and Parsley leaves into small pieces.
  3. Once Olives have finished cooking, drain water and add the oil and garlic. Cook on medium heat for 3 minutes while occasionally stirring.
  4. Add water back into pot until almost covering the Olives, and add the Spices and Tomato Paste. Mix well and bring to a boil.
  5. Once boiling starts, reduce heat to simmer and allow to cook for 20 minutes.
  6. Finally, add the chopped Parsley and Lemon Juice and cook for an extra 5 minutes.
  7. Serve over rice or couscous, or as a stand alone side dish.


Moroccan Carrot Salad With Parsley

Moroccan Carrot And Parsley Salad

This recipe is a variation of a traditional Moroccan Carrot Salad with Parsley that goes great as a side to a warm dinner. More traditional variations can also contain golden raisins, mint, coriander, or cinnamon. Typically this salad is served cold. Enjoy!

Moroccan Carrot Salad With Parsley
Prep time
Cook time
Total time
Moroccan Carrot Salad With Parsley Recipe
Recipe type: Side Salad
  • 1 lb Carrot chips (can use chopped or shredded as well)
  • 2 Garlic cloves (crushed)
  • Squeezed Juice from 1 Lemon
  • ⅛ cup chopped Parsley
  • ¼ cup Olive oil (dark or light)
  • 1 teaspoon Hot Paprika
  • ½ teaspoon Cumin
  1. Add carrots to pot, cover with water and bring to boil. Once boiling, cover pot and reduce heat to simmer for 15 minutes.
  2. Place carrots in strainer and allow to cool down for about 15 min.
  3. Now add oil, carrots, and crushed garlic to frying pan and fry on medium heat for 5 minutes while stirring occasionally.
  4. Mix in spices and then remove the pan from heat.
  5. Finally, mix in lemon juice and chopped parsley.
  6. Store in the refrigerator until serving time.