California Olives with Preserved Lemon

Directions:
1. Heat the olive oil in a small saucepan. Add the garlic, cumin, paprika, tabasco, and preserved lemon. 2. Cook over medium heat uncovered, for 1 minute. Remove from the heat, and place in a bowl. 3. Add the lemon juice, cilantro, parsley and toss together with the olives. Note: These can be made 3-4 days in advance and stored in the refrigerate. Add the fresh herbs at the last minute. Bring to room temperature or warm when ready to serve. Serving Suggestion: Serve as a side dish with halibut or other mild white fish fillet. Yield 24 (1 oz.) Servings. Nutritional Analysis Per Serving: Calories 109, Fat 11g, Cholesterol 0mg, Sodium 191mg, Carbohydrate 3g, Protein 1g, Calories from fat 86%.